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.
More Bean-Based Entree Recipes
- 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)
- Adjust oven rack to the middle position, then preheat the oven to 450°F.
- Slice radish: Thinly slice the radish into rounds, then quarter the rounds.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 984mgCarbohydrates: 41gFiber: 11gSugar: 5gProtein: 10g
Nutrition information isn’t always accurate.