Description

Cauliflower Black Bean Tostadas with Queso and Pickled Onion are a vibrant, flavorful dish that perfectly balances crispy textures and rich tastes. Roasted cauliflower meets hearty black beans on crunchy tostada shells, topped with creamy queso fresco and zesty pickled onions. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe is simple to prepare yet impressive enough to delight your guests.

Ingredients

Scale

1 head cauliflower (about 2 cups florets)
1 can (15 oz) black beans, rinsed
4 tostada shells
1/2 cup crumbled queso fresco
1 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp white vinegar
2 tsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C). Chop the cauliflower into bite-sized florets.
Toss cauliflower florets with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden brown.
In a saucepan over medium heat, warm the rinsed black beans with additional cumin and chili powder until heated through.
Combine sliced red onion with vinegar and lime juice in a bowl; let sit for at least 15 minutes for pickling.
Assemble the tostadas: layer roasted cauliflower on each tostada shell, followed by warm black beans and crumbled queso fresco. Top with pickled onions and fresh cilantro.
Drizzle lime juice over the assembled tostadas before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 380mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 9g
Cholesterol: 10mg