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Black Bean Cauliflower Tostadas Recipe
These cauliflower tostadas are gluten free and vegan, making a healthy, guilt-free alternative to traditional tostadas. Topped with a savory black bean mixture and pickled red onions, they are packed with festive flavor!
INGREDIENTSTostadas: 1 cup Navitas Organics Cauliflower Flour 6 Tbsp. tapioca flour ½ tsp. salt 1 Tbsp. nutritional yeast 1 cup water 6 Tbsp. aquafaba (liquid from can of chickpeas) 2-3 Tbsp. avocado or other neutral oil ½ onion, diced 2 cloves garlic, minced 2 Tbsp. avocado or other neutral oil 1 can organic black beans ½ cup water ½ tsp. salt ½ tsp. cumin ¼ tsp. chili powder ¼ tsp. paprika ¼ tsp. oregano 1 red onion ½ cup boiling water ½ cup apple cider vinegar Pinch of salt & sugar Salsa Avocado Chopped cilantro |
DIRECTIONSPrepare the pickled red onions: thinly slice red onion and place in a mason jar. Cover with boiling water, apple cider vinegar, and a pinch of salt and sugar. Shake to combine and set aside. |
These cauliflower tostadas are gluten free and vegan, making a healthy, guilt-free alternative to traditional tostadas. Topped with a savory black bean mixture and pickled red onions, they are packed with festive flavor!
Ingredients
-
1 cup Navitas Organics Cauliflower Flour
- 6 Tbsp. tapioca flour
- ½ tsp. salt
- 1 Tbsp. nutritional yeast
- 1 cup water
- 6 Tbsp. aquafaba (liquid from can of chickpeas)
- 2-3 Tbsp. avocado or other neutral oil
- ½ onion, diced
- 2 cloves garlic, minced
- 2 Tbsp. avocado or other neutral oil
- 1 can organic black beans
- ½ cup water
- ½ tsp. salt
- ½ tsp. cumin
- ¼ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. oregano
- 1 red onion
- ½ cup boiling water
- ½ cup apple cider vinegar
- Pinch of salt & sugar
- Salsa
- Avocado
- Chopped cilantro
Tostadas:
Black Beans:
Toppings:
Directions
- Prepare the pickled red onions: thinly slice red onion and place in a mason jar. Cover with boiling water, apple cider vinegar, and a pinch of salt and sugar. Shake to combine and set aside.
- In a medium mixing bowl, combine flour, tapioca flour, salt, and nutritional yeast.
- Add water and aquafaba, and stir with a spoon until a dough forms. If it’s too dry, add 1 tablespoon of water at a time.
- Once the dough is formed, cut into 8 equal pieces. Roll each piece into a ball. Place each ball in between two sheets of wax paper, or inside a greased plastic bag. Roll out with a pin.
- Heat a skillet to medium-high heat. Grease slightly with 1 tablespoon of oil. Transfer tortilla directly to hot skillet. Cook for about 1 minute on each side. After each side cooks, brush the other side with oil before flipping again. Toast the oiled cauliflower tortilla for 1-2 mins per side, until crispy, and set aside.
- Prepare black bean filling: sauté diced onion for 3 mins, until translucent, before adding garlic and cooking for another 2 mins.
- Add black beans and water, followed by spices. Simmer until most of water cooks away, and mash some of the beans. Cook for 3-5 more minutes.
- Top each cauliflower tostadas with black bean filling, avocado, pickled red onion, your favorite salsa, and cilantro. Enjoy!