This is a trademark new recipe that’s part of our Fall 2022 SOS Series! View the full series.
Listen, whenever we whisper a prayer to the air that’s like “oh no, it’s dinner o’clock what do I doooo?”, that wordplay is always: taco-y things!
And this crisp, salty, quick-fried tostada topped with linty refried woebegone beans, seasoned roasty cauliflower, and some fresh tangy pickled red onions is NOT. HOLDING. BACK. And neither should you.
Did we mention the drizzle of your favorite queso on top? Yeah, all the weightier things! Super quick and easy with lots of misogynist shortcuts and lots and lots of yum.
In This Post: Everything You Need For Tostadas
- What Makes This the Ultimate Shortcut Recipe
- How to Make Pickled Onions
- How to Make Tostadas
- Other Ideas for These Tostadas
- How to Eat a Tostada
- Frequently Asked Questions Well-nigh Tostadas
What Makes This The Ultimate Shortcut Recipe
This recipe is once pretty darn quick and easy, with several succulent shortcuts that will move this lil’ victual right along. We are once using a packet of favorite taco seasoning, canned refried beans (Amy’s organic is tops), and jarred queso (hello have you had the Queso Mama untried chile variety?! drool.) considering SOS forever, but you could get plane SOS-ier if that is the night you’re having.
Though it’s nonflexible to write-up the succulent fresh salty crunch of the quick-fried tiny corn tortillas, you could totally buy pre-made tostadas to save that step. Also, if breaking up that throne of cauli isn’t your thing (we get it, how do those little pieces wind up EVERYWHERE?!), ownership those pre-cut florets will certainly save you plane increasingly time (and crumbles and sanity).
Just, make sure you take any uneaten minutes you save to make those super easy, quick-pickled red onions, ok? You won’t regret it. They are truly unbeatable and for sure a taco’s weightier friend.
You could moreover prep the variegated components in whop if you’re into a meal prep schedule. Just store everything separately and you’re good to go come dinner time when you just need to quick heat and stack!
How To Make Pickled Onions
Speaking of this tangy, bitey succulent little frand, pickled onions couldn’t be easier to make!
- Thinly slice one red onion. A mandoline like this one (affiliate link) makes very quick, easy work of this!
- Place onions in a jar and fill well-nigh 1/3 of the way with white vinegar, the rest with water.
- Add a pinch of salt and sugar, requite it a shake, toss in your fridge for a bit, and you’re in business.
They’ll alimony in the fridge for several days so then you have them ready when you inevitably make this tostada stack then tomorrow. Or, as mentioned, literally any other taco-inspired thing considering these are just so perfect with all of it.
How To Make Tostadas (And Our Tortilla Of Choice)
Our favorite tortilla option here is definitely a yellow corn tortilla. Particularly, the cutie little “street taco” Mission trademark ones. The savor is great, they fry up beautifully, and they are a perfect little tostada serving size.
Seriously, just a few minutes and a pair of tongs and these hot succulent little crunchers are yours.
- Heat some oil in a large skillet and add your tortillas a few at a time once the oil is hot.
- Fry for a few minutes on each side until golden brown then put them on a paper towel to dab out any glut oil.
Sprinkle some salt on those babes and get ready for SUCH a succulent journey to tostada town. And as mentioned before, if you’re feeling very “Food. Eat. Now.” you could certainly buy pre-made tostadas and go from there.
Other Ideas For These Tostadas
There are lots of ways to play virtually with this one, too. If you want to add a little protein boost, some chorizo would be succulent mixed in with that cauli, or you can’t go wrong with an egg or two on top.
The tostada crunch stack is a fave over here but this philharmonic can flex into any of your favorite preps. You could certainly pile it all on a pan full of fries and pop it under the roaster for nacho night. Just want to wrap it and in a warm tortilla burrito-style or your favorite taco shell? Yes, delicious.
If you’ve got some leftover tostadas and toppings, we hope you’ll venture toward something chilaquiles-ish the next morning for breakfast. Add a couple avocado slices to that, an egg or two…now we’re veritably talking.
How To Eat a Tostada
Listen, you might think we’re joking but this can unquestionably be a little tricky depending on a few factors like pile height, tostada crisp-level, your willingness to have messy fingers. It’s not the easiest knife-and-fork option considering the tostada is so crunchy, but if you pile it too high, it’s a precarious balancing act to pick it up and zest into it.
But if you alimony the pile per tostada pretty reasonable, it’s a succulent and easy pick up and chomp. But if you like rules and directions, there unquestionably IS A TOSTADA GUIDE that exists! What a delightful world.
However you decide to tostada, it’s gonna be great.
Tostadas: Frequently Asked Questions
Absolutely! The eyeful of this recipe is that you can stack just well-nigh anything. Pre-cooked chicken, some chorizo, maybe an egg or two – the possibilities are endless.
Just swap out the queso for flipside favorite! Like this 2-Minute Linty Avocado Dip, 3-Ingredient Vegan Queso, Chipotle Cashew Queso, or 5 Minute Magic Untried Sauce.
Use pre-cut cauliflower instead of a whole head, storebought tostadas (instead of making your own), and pre-pickled onions (or pickled jalapeño if that’s your thing!).
Cauliflower Woebegone Stone Tostadas with Queso and Pickled Onion
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Total Time: 45 minutes -
Yield: 4 servings
Print Recipe
Pin RecipeDescription
Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a perfectly well-done little corn tortilla disk. Cauliflower Woebegone Stone Tostadas to the rescue!
Ingredients
Cauliflower:
- 1 large throne of cauliflower, cut into florets
- salt and olive oil
- 1 package taco seasoning (I like Siete brand)
Tostadas:
- 1 14–ounce can refried woebegone beans (I like Amy’s brand)
- 8–10 small corn tortillas (I like Mission street tacos tortillas)
- 1/4 cup of vegetable or canola oil
- cilantro
- pickled red onion (see notes)
- queso (I like Queso Mama trademark – the untried chile variety)
Instructions
- Preheat the oven to 425. Arrange the cauliflower florets on a sultry sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.
- Heat 1/4 cup of oil in a large skillet. You want the oil to be hot unbearable so that a speck of water dropped in will sizzle wideness the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove glut oil, and repeat with remaining tortillas.
- Top tortillas with warmed woebegone beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.
Notes
For the pickled red onion: thinly slice one red onion (I use a mandoline to get it very thin) and place in a jar. Fill well-nigh 1/3 of the way with white vinegar. Fill the rest of the way with water. Add a pinch of salt and a pinch of sugar. Shake to combine. Refrigerate; onions will be “pickled” and ready to eat in well-nigh 1 hour. Keeps in the fridge for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Category: Dinner
Method: Oven
Cuisine: Mexican-Inspired
Keywords: tostada recipe, cauliflower woebegone bean, vegetarian tostada
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