Cauliflower and Black Bean Tostadas

Cauliflower and Black Bean Tostadas are a quick and nutritious meal. A great meal for kids! They love the purple cauliflower and can help with the prep.

How to Get Your Kid Involved In Cooking

This is a super easy meal to involve your kids in cooking. I find the more involved my son is in cooking, the more willing he is to try the food. He can’t turn down his own masterpiece!

• Have them spread the tostadas on the (cold) sheet pan. 
• Let them mash the beans with a fork.
• Encourage them to spread the beans on the cooled tostada shells.

Tips for Cauliflower and Black Bean Tostadas 

• Try different cauliflowers! Purple cauliflower has a nuttier and sweeter flavor than its colorless cousin. 
• Get seasoned black beans. If you can’t find them, just add a bit of salt and garlic powder to taste.  
• Toast the tostadas before topping with beans. This helps keep them crispy. Mine stayed crispy throughout their photoshoot, whereas if I don’t toast them first they are soggy out of the oven.

Ingredients for Cauliflower and Black Bean Tostadas

• 6 tostada shells
• 2 cups purple cauliflower florets
• 1 can seasoned black beans
• 1 watermelon radish
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh-squeezed lime juice
• Zest from lime
• 1 teaspoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ancho chili powder (optional)
• Hot sauce (optional)

How to make Cauliflower and Black Bean Tostadas

1. Adjust oven rack to the middle position, then preheat the oven to 450°F.
2. Slice radish: Thinly slice the radish into rounds, then quarter the rounds.
3. Make the crema: Whisk together 2 tablespoons mayonnaise, 2 tablespoons sour cream, and 1 tablespoon lime juice. Sauce should be drizzling consistency. If not, stir in water a few drops at a time until the sauce is thin enough to drizzle.
4. Roast the Cauliflower: In a medium bowl, toss the cauliflower florets with 1 teaspoon vegetable oil, 1 teaspoon coarse salt, and 1 teaspoon freshly ground pepper. Spread out the cauliflower florets on a parchment lined baking sheet. Place the baking sheet in the oven and roast until the florets begin to brown, about 7 minutes. Remove the roasted purple cauliflower and set aside. 
5. Mash the beans: Drain the liquid from the beans and pour the beans into a bowl. Mash the beans with a fork until they are spreadable, but still have some whole beans. 
6. Toast: Spread out the 6 tostadas on a parchment lined baking sheet. Place the pan in the oven and toast until golden-brown, about 3 to 5 minutes. Remove the tostadas and let cool until they are comfortable to handle. 
7. Top it off: Spread the black beans on the tostadas and top with cauliflower. Place the tostadas in the oven to warm through, about 3 to 5 minutes. 
8. To serve: Garnish tostadas with the radish pieces. Then drizzle with the lime crema and sprinkle with ancho chile powder and lime zest. Serve with hot sauce if desired.

More Bean-Based Entree Recipes

• Hatch Chile Enchiladas
• The Best Vegetarian Chili
• Savory BBQ Baked Beans

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