Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a wonderfully crisp little corn tortilla disk. Cauliflower Black Bean Tostadas to the rescue!
This can be a model new recipe that’s a part of our Fall 2022 SOS Sequence! View the total collection.
Pay attention, each time we whisper a prayer to the air that’s like “oh no, it’s dinner o’clock what do I doooo?”, that reply is at all times: taco-y issues!
And this crisp, salty, quick-fried tostada topped with creamy refried black beans, seasoned roasty cauliflower, and a few recent tangy pickled pink onions is NOT. HOLDING. BACK. And neither must you.
Did we point out the drizzle of your favourite queso on high? Yeah, all the perfect issues! Tremendous fast and simple with a number of obtainable shortcuts and much and plenty of yum.
In This Submit: All the pieces You Want For Tostadas
What Makes This The Final Shortcut Recipe
This recipe is already fairly darn fast and simple, with a number of scrumptious shortcuts that can transfer this lil’ child proper alongside. We’re already utilizing a packet of favourite taco seasoning, canned refried beans (Amy’s natural is tops), and jarred queso (hey have you ever had the Queso Mama inexperienced chile selection?! drool.) as a result of SOS ceaselessly, however you might get even SOS-ier if that’s the evening you’re having.
Although it’s onerous to beat the scrumptious recent salty crunch of the quick-fried tiny corn tortillas, you might completely purchase pre-made tostadas to avoid wasting that step. Additionally, if breaking apart that head of cauli isn’t your factor (we get it, how do these little items wind up EVERYWHERE?!), shopping for these pre-cut florets will definitely prevent much more time (and crumbles and sanity).
Simply, ensure you take any further minutes you save to make these tremendous simple, quick-pickled pink onions, okay? You received’t remorse it. They’re really unbeatable and for positive a taco’s finest buddy.
You might additionally prep the completely different parts prematurely if you happen to’re right into a meal prep schedule. Simply retailer every little thing individually and also you’re good to go come time for dinner whenever you simply have to fast warmth and stack!
How To Make Pickled Onions
Talking of this tangy, bitey scrumptious little frand, pickled onions couldn’t be simpler to make!
- Thinly slice one pink onion. A mandoline like this one (affiliate hyperlink) makes very fast, simple work of this!
- Place onions in a jar and fill about 1/3 of the way in which with white vinegar, the remainder with water.
- Add a pinch of salt and sugar, give it a shake, toss in your fridge for a bit, and also you’re in enterprise.
They’ll hold within the fridge for a number of days so then you’ve them prepared whenever you inevitably make this tostada stack once more tomorrow. Or, as talked about, actually another taco-inspired factor as a result of these are simply so excellent with all of it.
How To Make Tostadas (And Our Tortilla Of Selection)
Our favourite tortilla choice right here is certainly a yellow corn tortilla. Notably, the cutie little “road taco” Mission model ones. The flavour is nice, they fry up superbly, and they’re an ideal little tostada serving measurement.
Significantly, just some minutes and a pair of tongs and these sizzling scrumptious little crunchers are yours.
- Warmth some oil in a big skillet and add your tortillas just a few at a time as soon as the oil is sizzling.
- Fry for a couple of minutes on all sides till golden brown then put them on a paper towel to dab out any extra oil.
Sprinkle some salt on these babes and prepare for SUCH a scrumptious journey to tostada city. And as talked about earlier than, if you happen to’re feeling very “Meals. Eat. Now.” you might actually purchase pre-made tostadas and go from there.
Different Concepts For These Tostadas
There are many methods to mess around with this one, too. If you wish to add a bit of protein increase, some chorizo can be scrumptious combined in with that cauli, or you’ll be able to’t go fallacious with an egg or two on high.
The tostada crunch stack is a favourite over right here however this combo can flex into any of your favourite preps. You might actually pile all of it on a pan stuffed with chips and pop it beneath the broiler for nacho evening. Simply need to wrap it and in a heat tortilla burrito-style or your favourite taco shell? Sure, scrumptious.
In case you’ve obtained some leftover tostadas and toppings, we hope you’ll enterprise towards one thing chilaquiles-ish the subsequent morning for breakfast. Add a pair avocado slices to that, an egg or two…now we’re completely speaking.
How To Eat a Tostada
Pay attention, you may suppose we’re joking however this will truly be a bit of tough relying on just a few components like pile top, tostada crisp-level, your willingness to have messy fingers. It’s not the simplest knife-and-fork choice as a result of the tostada is so crunchy, however if you happen to pile it too excessive, it’s a precarious balancing act to choose it up and chunk into it.
However if you happen to hold the pile per tostada fairly cheap, it’s a scrumptious and simple choose up and chomp. However if you happen to like guidelines and instructions, there truly IS A TOSTADA GUIDE that exists! What a pleasant world.
Nonetheless you resolve to tostada, it’s gonna be nice.
Tostadas: Incessantly Requested Questions
Completely! The fantastic thing about this recipe is you can stack absolutely anything. Pre-cooked rooster, some chorizo, possibly an egg or two – the probabilities are limitless.
Use pre-cut cauliflower as a substitute of an entire head, storebought tostadas (as a substitute of creating your personal), and pre-pickled onions (or pickled jalapeño if that’s your factor!).
Description
Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a wonderfully crisp little corn tortilla disk. Cauliflower Black Bean Tostadas to the rescue!
Cauliflower:
- 1 massive head of cauliflower, reduce into florets
- salt and olive oil
- 1 bundle taco seasoning (I like Siete model)
Tostadas:
- 1 14–ounce can refried black beans (I like Amy’s model)
- 8–10 small corn tortillas (I like Mission road tacos tortillas)
- 1/4 cup of vegetable or canola oil
- cilantro
- pickled pink onion (see notes)
- queso (I like Queso Mama model – the inexperienced chile selection)
- Preheat the oven to 425. Organize the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-Half-hour till browned and tender. Add taco seasoning on to the pan; toss with the cauliflower utilizing tongs till it’s nicely coated. (You may not want a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it good, delicate, and roasty-delicious.
- Warmth 1/4 cup of oil in a big skillet. You need the oil to be sizzling sufficient so {that a} speck of water dropped in will sizzle throughout the highest. Add your tortillas to the oil, just a few at a time relying on measurement, and fry for a couple of minutes on all sides till golden brown and crispy. Place on a paper towel lined plate to take away extra oil, and repeat with remaining tortillas.
- High tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as wanted / wished. OMG. Crunchy, creamy, tangy, and so darn good.
Notes
For the pickled pink onion: thinly slice one pink onion (I exploit a mandoline to get it very skinny) and place in a jar. Fill about 1/3 of the way in which with white vinegar. Fill the remainder of the way in which with water. Add a pinch of salt and a pinch of sugar. Shake to mix. Refrigerate; onions will probably be “pickled” and able to eat in about 1 hour. Retains within the fridge for 3-5 days.
- Prep Time: quarter-hour
- Prepare dinner Time: Half-hour
- Class: Dinner
- Methodology: Oven
- Delicacies: Mexican-Impressed
Key phrases: tostada recipe, cauliflower black bean, vegetarian tostada
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