Roasted Cauliflower Black Bean Tostadas {A Meatless Monday Recipe

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

This recipe for roasted cauliflower black bean tostadas is my new favorite recipe for two reasons:

Reason #1:  They are quick and easy; ready in 30 minutes or less!
Reason #2:  They are a healthy and flavorful way to enjoy Mexican food on Meatless Monday!

As much as I enjoy cooking, I do not want to when things get hectic and I won’t. Finding time to cook, especially during the week is a challenge. I am always looking for recipes to make, where I don’t have to feel like I am a slave in the kitchen. That challenge is often made even more difficult, when you have intentions of serving healthful, nutritious meals.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

If you find yourself a juggling act between balancing work and family, while trying to put something delicious, fast and healthy on the table, you need to add this no fuss recipe for roasted cauliflower black bean tostadas to your rotation. These tostadas can be ready in less than 30-minutes including the prep and cook time!

These easy vegetarian tostadas feature toasted flour tortillas loaded with roasted cauliflower seasoned with traditional Mexican herbs and spices and refreshing lime juice, paired with hearty black beans and topped off with pico de gallo, cheese and cilantro or your choice of favorite toppings.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Roasted Cauliflower Black Bean Tostadas | Servings: 4 | Time: 30 minutes

Ingredients:

Directions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil;  brush with oil or spray with non-stick cooking spray.

Wash the cauliflower and cut it into medium-sized florets. Toss onto the prepared baking sheet.

In a small mixing bowl, add the taco seasoning ingredients, olive oil and lime juice. Whisk ingredients together, until well blended.

Pour over the cauliflower florets. Toss until the cauliflower is well coated.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Bake the florets for 15 to 20 minutes, pull the baking sheet out; toss and bake until tender about 10 to minute minutes longer. Remove from oven.

While the cauliflower is roasting, make the pico de gallo, as well as drain and rinse beans.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Toast the tortillas over an open flame on a gas stove, grill or broil in the oven until crispy. Top the tortillas with cauliflower and black beans and suggested toppings or any toppings you choose.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Any recipe that has supper ready in less than 30-minutes is a winning recipe in my book. How about yours? I want to hear from you. Comment below!

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com
Print
Roasted Cauliflower Black Bean Tostadas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings!
Course: lunch, Main Course, Meatless Monday / Vegetarian
Servings: 4
Author: Debbie Spivey
Ingredients
  • 1 large head cauliflower
  • 2 tablespoons homemade taco seasoning
  • 2-3 tablespoons olive oil
  • juice of one lime
  • 15 ounce can black beans drained and rinsed
  • 4 6-inch flour or corn tortillas, toasted
  • 1 avocado pitted and sliced or diced
  • pico de gallo  shredded cheese, sour cream, fresh cilantro (topping suggestions are optional)
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil;  brush with oil or spray with non-stick cooking spray.

  2. Wash the cauliflower and cut it into medium-sized florets. Toss onto the prepared baking sheet.

  3. In a small mixing bowl, add the taco seasoning ingredients, olive oil and lime juice. Whisk ingredients together, until well blended.

    Pour over the cauliflower florets. Toss until the cauliflower is well coated.

  4. Bake the florets for 15 to 20 minutes, pull the baking sheet out; toss and bake until tender about 10 to minute minutes longer. Remove from oven.

  5. Toast the tortillas over an open flame on a gas stove, grill or broil in the oven until crispy. Top the tortillas with cauliflower and black beans and suggested toppings or any toppings you choose.

Recipe Notes

While the cauliflower is roasting, make the pico de gallo, as well as drain and rinse beans.

13 thoughts on “Roasted Cauliflower Black Bean Tostadas {A Meatless Monday Recipe

  1. Question ….the recipe calls for a 15oz can of refried black beans….that would be. Can of like spreadable beans…not a can of black beans that you would rinse….but looking at your picture it looks like you used beans over refried? Is that correct?

  2. Great question! It’s supposed to be (1) 15-ounce can of black beans. Funny how one word can change everything! I didn’t used refried beans at all, but by all means go for it! Thanks for pointing out my error. I have updated the post. 🙂

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