A plate of tostadas made with Navitas Organics Cauliflower Flour, topped with black beans, avocado, red onion and cilantro

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!

INGREDIENTS

Tostadas:

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

Black Beans:

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

Toppings:

1 red onion

½ cup boiling water

½ cup apple cider vinegar

Pinch of salt & sugar

Salsa

Avocado

Chopped cilantro

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!

Makes 2-3 servings


Submitted by Zena Hassoun, MS | Zen & Zaatar
star
Image of Black Bean Cauliflower Tostadas Recipe

Black Bean Cauliflower Tostadas Recipe

Zena Hassoun, MS | Zen & Zaatar

Servings

2-3

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

    Tostadas:

  • 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

    • Black Beans:

  • 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

    • Toppings:

  • 1 red onion
  • ½ cup boiling water
  • ½ cup apple cider vinegar
  • Pinch of salt & sugar
  • Salsa
  • Avocado
  • Chopped cilantro
View Cart (0) Checkout

Rated 5.0 stars by 1 users
Select the stars to rate this recipe.

Directions

  1. 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.
  2. In a medium mixing bowl, combine flour, tapioca flour, salt, and nutritional yeast.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare black bean filling: sauté diced onion for 3 mins, until translucent, before adding garlic and cooking for another 2 mins.
  7. 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.
  8. Top each cauliflower tostadas with black bean filling, avocado, pickled red onion, your favorite salsa, and cilantro. Enjoy!
Servings: 2-3
Submitted by:

Zena Hassoun, MS | Zen & Zaatar