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