Description
These Cauliflower Black Bean Tostadas with Queso and Pickled Onion are a delicious and satisfying vegetarian meal. Roasted cauliflower, mashed black beans, tangy pickled red onions, and creamy queso fresco come together on crispy tostada shells for a flavorful dish bursting with Mexican-inspired flavors.
Ingredients
Scale
Cauliflower:
- 1 small head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Black Bean Mash:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon lime juice
Additional Toppings:
- 8 small corn tostada shells
- 1 cup crumbled queso fresco
- 1/2 cup pickled red onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Cauliflower: Toss cauliflower with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and browned.
- Prepare Black Bean Mash: Mash black beans with lime juice and salt.
- Warm Tostada Shells: Warm tostada shells according to package instructions.
- Assemble Tostadas: Spread black bean mash on each shell, top with roasted cauliflower, queso fresco, pickled red onions, cilantro. Add sour cream if desired and serve with lime wedges.
Notes
- To make quick pickled onions, thinly slice a red onion and soak in a mixture of 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt for at least 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
