Description
This vibrant and flavorful recipe features crispy corn tostadas topped with roasted cauliflower seasoned with smoky taco spices, creamy refried black beans, tangy pickled red onions, fresh cilantro, and melted green chile queso. The tostadas are fried to golden perfection, providing a delightful crunch that complements the soft, savory roasted cauliflower and creamy toppings, making it a perfect vegetarian meal packed with texture and bold flavors.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head of cauliflower, cut into florets
- Salt, to taste
- Olive oil, for roasting
- 1 package taco seasoning (Siete brand recommended)
Beans and Toppings
- 1 (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
- Cilantro, fresh, to taste
- Pickled red onion, to taste
- Queso (green chile variety, Queso Mama brand recommended), warmed
Instructions
- Roast the Cauliflower: Preheat the oven to 425°F. Arrange cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with salt, then roast for 25-30 minutes until browned and tender.
- Season the Cauliflower: Remove the baking sheet from the oven and sprinkle the cauliflower with taco seasoning. Toss with tongs until well coated (you may not need the entire pack). Return the cauliflower to the oven for an additional 5-10 minutes to deepen the flavor and tenderness.
- Fry the Tortillas: Heat 1/4 cup of vegetable or canola oil in a large skillet over medium-high heat until shimmering and hot. Carefully add tortillas in batches and fry for a few minutes on each side until golden brown and crispy. Drain the fried tortillas on paper towels to remove excess oil.
- Warm the Beans and Queso: Heat the refried black beans and queso separately until warm and ready to serve.
- Assemble the Tostadas: Spread a layer of warm refried black beans on each fried tortilla. Top with seasoned roasted cauliflower, fresh cilantro, pickled red onions, and a drizzle or dollop of warm queso.
- Finish and Serve: Sprinkle with extra salt and a squeeze of lime juice if desired. Serve immediately while crispy and warm for the best texture and flavor.
Notes
- For a spicier version, add extra taco seasoning or hot sauce to the cauliflower or beans.
- Pickled red onions can be bought pre-made or easily prepared at home with red onions, vinegar, sugar, and salt.
- If preferred, bake the tortillas as a healthier alternative by brushing lightly with oil and baking until crispy.
- This recipe is naturally vegetarian but can be adapted by adding cooked meat or other protein sources.
- Use fresh lime juice at the end to brighten the flavors significantly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and Frying
- Cuisine: Mexican
Keywords: cauliflower tostadas, black bean tortillas, vegetarian Mexican recipe, roasted cauliflower, refried beans, queso, pickled onions
