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