Ranchero Tostadas

One of my easy go-to dinners when I need something QUICK is homemade Tostadas.

They're fresh, crunchy, flavorful, and a meal that everyone in my family gets excited to eat.

Traditionally, Tostadas are deep-fried corn tortillas topped with refried beans, meat, cheese, and shredded lettuce. You can easily make the traditional dish vegan by substituting soy-based taco meat (or soy chorizo) and vegan cheese shreds.

In this interpretation, I've made the dish lighter by baking corn tortillas in the oven instead of frying them and more wholesome by using vegetables and spices for flavor instead of processed vegan products.

Enjoy!

Cauliflower Adobo Tostadas

serves 4

12 corn tortillas
1-2 tbsp adobo sauce
1 head cauliflower, cut into florets
1-2 limes (juice) (optional)
1 (15-oz) can refried black beans (warmed)
1-2 cups shredded cabbage (or lettuce)
8-oz guacamole
Hot sauce (i.e. Cholula)

Directions:

Preheat oven to 375F.
Place tortillas on rack and bake 5-10 minutes, or until golden and crisp, flipping halfway. (Set aside).
Line two baking sheets with parchment paper.
In a small bowl, whisk 1 tbsp adobo sauce with water as needed to create a thick sauce, about 3-4 tbsp.
Toss cauliflower florets with adobo sauce until lightly coat.
Place on the baking sheets in a single layer and roast 20-30 minutes, or until fork-tender. Flip halfway if you can.
Meanwhile, warm refried beans if desired.
Optional: Stir adobo sauce or lime juice into refried beans.
Optional: Squeeze lime juice over roasted cauliflower.
Spread refried beans on crisp tortillas.
Top with roasted cauliflower, shredded cabbage, and a dollop of guacamole.
Drizzle with hot sauce, if desired.