A decadent, creamy, crisp, smoky, seasoned vegan treat served on a perfectly crunchy little tortilla. Cauliflower Black Bean tortillas to the rescue!

Whenever we whisper a prayer into the air, it’s like, “Oh no, it’s dinnertime; what do I do?” And the answer is always taco stuff!

Not so with this crisp, salty, and spicy tortilla topped with creamy fried black beans, seasoned roasted cauliflower, and some fresh, rich, pickled red Onions. Hold. Come back. And neither should you.

Did we mention that your favorite cheese drips on it? Yeah, everything’s fine! It is fast, easy, with lots of shortcuts, and delicious.

What makes this the ultimate quick recipe

This recipe is already speedy and easy, with several delicious shortcuts to smooth this baby’s growth. We’ve used a package of our favorite taco seasoning, canned fried beans (Amy’s organic is the best), and canned cheese (Hello, have you tried the Mama Cheese green chili variety? Drooling) because it’s always SOS, but if it’s night, you can get more SOS.

While it’s hard to beat the taste and saltiness of fried little tortillas, you can save yourself this step by buying pre-made tortillas. Plus, if you don’t like to chop up your broccoli (we know, why are those little pieces all over the place? !). Buying those pre-cut florets will save you more time (crumbs and sanity).

Save extra time on those easy, quick, pickled red onions, okay? You won’t regret it. They are genuinely unbeatable and must be a burrito’s best friend.

You can also prepare different ingredients for a meal. Just store everything separately, and when you need a quick heat and stack, you’re ready for dinner!

How to make pickled Onions

Regarding this tangy, biting, and delicious little dessert, pickled Onions couldn’t be easier to make!

1. Slice a red onion into thin slices. A mandolin (affiliate link) like this makes for fast and easy work!
2. Put the Onions in a jar with white vinegar about one-third of the way up and water the rest of the way down.
3. Add a little salt and sugar, shake it up, put it in the fridge for a while, and you’re done.

They’ll keep in the fridge for a few days, so you’ll be ready tomorrow when you inevitably make toast again. Or, as mentioned earlier, any other tortilla-inspired thing because these are perfect.

How to make tortillas (and our choice of tortillas)

Our favorite tortilla choice is definitely the yellow corn tortilla, especially the cute street tacos from Mission. It tasted great, cooked beautifully, and was the perfect size for a small toasted tortilla.

Seriously, just a few minutes, a pair of tongs, and these hot, delicious little chips are yours.

1. Heat some oil in a large frying pan. Once the oil is hot, add the tortillas a few at a time.
2. Cook for a few minutes on each side until golden, then place them on a paper towel and pat off any excess oil.

Sprinkle salt on these babes and prepare for a delicious journey to toast town. As mentioned earlier, if you feel very “food,” Yes. Right now. “You can undoubtedly buy ready-made toasted tortillas and eat them from there.

Other thoughts on these Tostadas

There are also many ways to play this. If you want to add a bit of protein, some chorizo is deliciously mixed, or you can go right with an egg or two on top.

Toasted rolls are a favorite here, but this combination can be bent into your favorite preparations. Of course, you can pile it in a pan full of chips and place it under the grill to roast nachos. Or, you can wrap it in a warm tortilla burrito or your favorite tortilla shell. Yes, it’s delicious.

If you have some leftover tacos and toppings, we hope you’ll be bold enough to eat something resembling chili for breakfast the following day. Add a few slices of avocado and an egg; now we’re talking.

How to eat toast

You may think we’re joking, but this can be tricky, depending on factors like the pile height, the crispness of the tortilla chips, and whether or not you’re comfortable with messy fingers. It’s not the most accessible knife and fork choice, as the toast is too crunchy, but picking it up and biting it is an unsteady balancing act if you stack it too high.

But if you keep each portion of toast to a reasonable amount, it will be delicious and easy to pick up and chew. However, if you like rules and instructions, a TOSTADA guide exists! What a delightful world.

However you decide to eat it, it’s going to be great.

Tostadas: Frequently asked questions

Can I add some meat?

Absolutely! The beauty of this recipe is that you can stack anything. The possibilities are endless for pre-cooked chicken, some chorizo, maybe an egg or two.

How do I make this vegan?

You can replace the cheese with your favorite one! Try this 2-minute creamy avocado dip, 3-ingredient vegan cheese, chipotle cashew cheese, or 5-minute Magic green Sauce.

How can I make it more so?

You can use pre-cut cauliflower instead of whole broccoli, store-bought tortillas (instead of making your own), and pre-marinated Onions (or pickled jalapeno if you prefer!).

1. Preheat oven to 425 degrees Fahrenheit. Place the cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 25-30 minutes, until browned and tender. Add taco seasoning directly to the pan. Use tongs to stir the cauliflower well. (You probably don’t need a complete taco seasoning packet.) Put it back in the oven for 5-10 minutes to make it nice and soft.
2. Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so the water dripping in will sizzle at the top. Place the tortillas in the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crisp. Place on a plate lined with paper towels to remove excess oil, then repeat with the remaining tortillas.
3. Top tortillas with heated black beans, roasted cauliflower, coriander, pickled Onions, and heated cheese. Sprinkle with salt and lime juice as desired. Oh, my God. It’s crunchy, creamy, rich, and fantastic.