Roasted Cauliflower Black Bean Tostadas {A Meatless Monday Recipe

Roasted Cauliflower Black Bean Tostadas {A Meatless Monday Recipe

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Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! #cauliflower #blackbean #tostadas #mexican #recipe #meatlessmonday #vegetarian

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

Reason #1:  They are quick and easy; ready in 30 minutes or less!
Reason #2: It gives me another reason to use homemade taco seasoning
Reason #3:  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.

gathered ingredients

How to Make Roasted Cauliflower Black Bean Tostadas:

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.

seasoned cauliflower

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 the oven.

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 you? I want to hear from you. Comment below!

Roasted Cauliflower Black Bean Tostadas

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
Cuisine American, Mexican, Vegetarian / Meatless Monday
Keyword Black Bean, cauliflower, Tostadas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 353kcal

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons homemade taco seasoning
  • 2 1/2 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

  • 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.
  • 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.
  • 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.

Notes

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

Nutrition

Calories: 353kcal | Carbohydrates: 39g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 726mg | Potassium: 697mg | Fiber: 12g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 21.4mg | Calcium: 81mg | Iron: 3.5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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