Description
These Cauliflower Black Bean Tostadas with Queso and Pickled Onion offer a deliciously crispy, flavorful vegetarian meal packed with a variety of textures and zesty flavors. Roasted seasoned cauliflower pairs beautifully with creamy refried black beans, tangy pickled onions, fresh cilantro, and melted queso atop crunchy fried corn tortillas for a perfect combination of savory and fresh elements.
Ingredients
Scale
Vegetables and Produce
- 1 large head of cauliflower, cut into florets
- Cilantro, for garnish
- Pickled red onion, for topping
Pantry Items
- Salt, to taste
- Olive oil, for roasting
- 1 package taco seasoning (about 1 ounce; Siete brand recommended)
- One 14-ounce can refried black beans (Amy’s brand recommended)
- 8–10 small corn tortillas (Mission street tacos tortillas recommended)
- 1/4 cup vegetable or canola oil, for frying tortillas
Dairy
- Queso (Queso Mama brand – green chile variety recommended), warmed for topping
Instructions
- Roast the Cauliflower: Preheat the oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet and drizzle them with olive oil, then sprinkle with salt. Roast for 25-30 minutes until cauliflower is browned and tender. Remove the baking sheet, sprinkle the taco seasoning over the cauliflower, and use tongs to toss and coat evenly. Return to the oven for an additional 5-10 minutes to deepen the roasted flavor and soften further.
- Fry the Tortillas: In a large skillet, heat 1/4 cup of vegetable or canola oil until hot, testing by dropping a speck of water in to see it sizzle and move across the surface. Fry the corn tortillas a few at a time, cooking each side for a few minutes until golden brown and crispy. Drain the fried tortillas on a paper towel-lined plate to remove excess oil. Repeat until all tortillas are fried.
- Assemble the Tostadas: Warm the refried black beans and queso. Spread a generous layer of beans on each fried tortilla, top with roasted cauliflower, a sprinkle of fresh cilantro, pickled red onions, and a drizzle of warmed queso. Adjust seasoning with salt and a squeeze of lime juice as desired. Serve immediately while crisp and warm.
Notes
- You can adjust the amount of taco seasoning to taste—sometimes you might not need the whole packet.
- Homemade pickled onions can be used if preferred, or store-bought for convenience.
- Use oil with a high smoke point like vegetable or canola oil when frying tortillas for best crispness and safety.
- For a milder option, omit or reduce the queso or use a dairy-free alternative for a vegan twist.
- Leftover roasted cauliflower can be refrigerated and repurposed in salads or other dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Mexican
Keywords: Cauliflower tostadas, black bean tostadas, vegetarian Mexican recipe, roasted cauliflower, pickled onions, queso toppings
