Cauliflower Black Bean Tostadas with Queso and Pickled Onion Apkmusk

Listen, whenever we whisper a prayer to the air that’s like “oh no, it’s dinner o’clock what do I doooo?”, that answer is always: taco-y things!

And this crisp, salty, quick-fried tostada topped with creamy refried black beans, seasoned roasty cauliflower, and some fresh tangy pickled red onions is NOT. HOLDING. BACK. And neither should you.

Did we mention the drizzle of your favorite queso on top? Yeah, all the best things! Super quick and easy with lots of available shortcuts and lots and lots of yum.

What Makes This The Ultimate Shortcut Recipe

This recipe is already pretty darn quick and easy, with several delicious shortcuts that will move this lil’ baby right along. We are already using a packet of favorite taco seasoning, canned refried beans (Amy’s organic is tops), and jarred queso (hello have you had the Queso Mama green chile variety?! drool.) because SOS forever, but you could get even SOS-ier if that is the night you’re having.

Though it’s hard to beat the delicious fresh salty crunch of the quick-fried tiny corn tortillas, you could totally buy pre-made tostadas to save that step. Also, if breaking up that head of cauli isn’t your thing (we get it, how do those little pieces wind up EVERYWHERE?!), buying those pre-cut florets will certainly save you even more time (and crumbles and sanity).

Ingredients for cauliflower black bean tostadas on a marble tabletop.

Other Ideas For These Tostadas

There are lots of ways to play around with this one, too. If you want to add a little protein boost, some chorizo would be delicious mixed in with that cauli, or you can’t go wrong with an egg or two on top.

The tostada crunch stack is a fave over here but this combo can flex into any of your favorite preps. You could certainly pile it all on a pan full of chips and pop it under the broiler for nacho night. Just want to wrap it and in a warm tortilla burrito-style or your favorite taco shell? Yes, delicious.

If you’ve got some leftover tostadas and toppings, we hope you’ll venture toward something chilaquiles-ish the next morning for breakfast. Add a couple avocado slices to that, an egg or two…now we’re absolutely talking.

Cauliflower black bean tostadas on parchment paper with pickled onions and queso.

How To Eat a Tostada

Listen, you might think we’re joking but this can actually be a little tricky depending on a few factors like pile height, tostada crisp-level, your willingness to have messy fingers. It’s not the easiest knife-and-fork option because the tostada is so crunchy, but if you pile it too high, it’s a precarious balancing act to pick it up and bite into it.

But if you keep the pile per tostada pretty reasonable, it’s a delicious and easy pick up and chomp. But if you like rules and directions, there actually IS A TOSTADA GUIDE that exists! What a delightful world.



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