Tostadas with Purple Cauliflower and Black Beans 1x1 45

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.

Tostadas with Purple Cauliflower and Black Beans 3x4 45

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.
Tostadas with Purple Cauliflower and Black Beans 3x4 90

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

Yield: 6 tostadas

Tostadas with Purple Cauliflower and Black Beans

Tostadas with Purple Cauliflower and Black Beans 1x1 45

This quick and easy meal is loaded with colorful veggies and plant-based protein.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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)


    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.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

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