Cauliflower Black Bean Tostadas with Queso and Pickled Onion
Ingredients
- 1 cauliflower large head of , cut into florets
- saltolive oil and
- 1 taco seasoning package (I like Siete brand)
- 14 refried black beans one -ounce can (I like Amy’s brand)
- 810 corn tortillas – small (I like Mission street tacos tortillas)
- 1/4 1/4 vegetablecanola oil of or
- cilantro
- pickled red onion pickled red onion
- queso (I like Queso Mama brand – the green chile variety)
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Instructions
- 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. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.
- 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.
- Top tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.
Source
Original recipe: View Original