Cauliflower Black Bean Tostadas with Queso and Pickled Onion

Shared by Miso

Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a perfectly crisp little corn tortilla disk.

Nutrition

• cauliflower
  1 pcs
• salt
  1 pinch
• olive oil
  1 tbsp
• taco seasoning
  1 pcs
• refried black beans
  400 g
• corn tortilla
  9 pcs
• vegetable oil
  60 ml
• cilantro
  1 g
• pickled red onion
  1 g
• queso
  1 g

Instructions

1. 1

   Preheat the oven to 425. Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.

2. 2

   Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so that a speck of water dropped in will sizzle across the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove excess oil, and repeat with remaining tortillas.

3. 3

   Top the crispy tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Serve immediately.