CentMenu / Dinner · Lunch
Cauliflower tinga tostadas
Smoky tomato-coated cauliflower and beans pile onto crisp corn tortillas.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) cauliflower
- 1.06 lb (480 g) black beans
- 8 corn tortillas
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 2 tbsp (30 ml) sunflower oil
- 1¾ tsp (4 g) smoked paprika
- ½ tsp (1 g) chili flakes
- ½ tsp (3 g) salt
Let’s cook
Cut 1.32 lb (600 g) cauliflower into small florets; thinly slice 1 onion and mince 2 garlic cloves.
Heat 1 tbsp (15 ml) sunflower oil in a wide pan over medium heat; sauté the onion and garlic for 5 minutes, then add the cauliflower and cook for 3 minutes.
Drain and rinse 1.06 lb (480 g) black beans; add with 14.11 oz (400 g) canned chopped tomatoes, 1¾ tsp (4 g) smoked paprika, ½ tsp (1 g) chili flakes and ½ tsp (3 g) salt, cover and simmer over low heat for 15 minutes, until tender.
Brush 8 corn tortillas with 1 tbsp (15 ml) sunflower oil; crisp in a second skillet over medium heat for 2 minutes per side, then top with the tinga.