Description
Cauliflower Black Bean Tostadas with Queso and Pickled Onion are a vibrant and flavorful dish perfect for gatherings or cozy nights in. Crispy tostada shells topped with roasted cauliflower, hearty black beans, melted queso, and zesty pickled onions create a delightful explosion of flavors. This easy-to-make recipe is not only visually stunning but also vegetarian-friendly, making it a hit for any occasion.
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups florets)
- 1 can (15 oz) black beans, rinsed and drained
- 6 tostada shells
- 1 cup queso blanco
- 1 medium red onion, thinly sliced
- ¼ cup vinegar (apple cider or white)
- 1 tsp sugar
- ½ tsp salt
- ¼ cup fresh cilantro, chopped (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Cut the cauliflower into small florets. Toss with olive oil, cumin, chili powder, salt, and pepper until coated.
- Spread cauliflower on a baking sheet and roast for about 20 minutes until golden brown.
- Heat black beans in a small saucepan over medium heat until warm.
- In a bowl, combine sliced red onion with vinegar, sugar, and salt; let sit for at least 10 minutes to pickle.
- Assemble tostadas: layer roasted cauliflower on each shell, add black beans, drizzle with queso blanco, then top with pickled onions and cilantro.
- Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (125g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg