Chipotle Cauliflower Tostadas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 31 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 728 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 6 grams
- Sugar
- 7 grams
- Protein
- 11 grams
- Total: 40 min
- Active: 40 min
Ingredients
7 tablespoons extra-virgin olive oil, plus more for frying
1 large white onion, 1/2 chopped and 1/2 thickly sliced
1/2 head cauliflower, finely chopped (about 2 cups)
Kosher salt
1 canned chipotle in adobo sauce, plus 2 teaspoons sauce
1/2 teaspoon dried oregano
1 15-ounce can pinto beans, drained and rinsed
8 corn tortillas
1 8-ounce package portobello mushroom caps
2 large poblano peppers, stemmed and seeded
Chipotle salsa and chopped fresh cilantro, for serving
Directions
- Preheat a grill to medium-high. Heat 1/4 cup olive oil in a medium saucepan over medium-high heat. Add the chopped white onion and the cauliflower; cook, stirring, until tender, about 5 minutes. Season with salt, then stir in the chipotle, adobo sauce and oregano. Add the pinto beans and 3/4 cup water. Bring to a boil, then reduce to a simmer and cook until the cauliflower is soft, 5 to 7 minutes. Transfer to a food processor and puree until smooth. Return to the saucepan, season with salt and keep warm.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat until shimmering. Add 4 tortillas and cook, turning, until crisp, 1 1/2 to 2 minutes. Remove to a rack set on a baking sheet; season with salt. Repeat with the remaining 4 tortillas.
- Toss the mushrooms, poblanos and sliced white onion with the remaining 3 tablespoons olive oil and a pinch of salt. Grill the vegetables, turning, until charred in spots, 8 to 10 minutes. Chop the mushrooms and poblanos and toss together; season with salt.
- Reheat the bean mixture gently if needed, then spread on the fried tortillas. Top with the vegetables, salsa and cilantro.