Black bean–cauliflower tostadas diablo with tangy cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean–cauliflower tostadas diablo with tangy cabbage slaw

Vegan, Dairy-Free, Soy-Free, Family-Friendly, Gluten-Free

2 Servings, 640 Calories/Serving

25–40 Minutes

Easy and appealing, our gluten-free and vegan tostadas get a lift from our mildly spicy diablo sauce and a tangy cabbage-carrot slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup cooked black beans
  • 10 ounces organic cauliflower “rice”
  • ¼ cup diced mild green chiles
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded green or other cabbage
  • 6 ounces organic shredded carrots
  • 8 Mi Rancho 100% corn tortillas
  • Sun Basket diablo glaze (water - tomatoes - EVOO - tomato paste - garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Nutrition per serving

Calories: 640, Protein: 15g (30% DV), Fiber: 17g (68% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 790mg (33% DV), Carbohydrates: 64g (21% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the black bean–cauliflower mixture

  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Stir in the beans and green chiles and cook until heated through, 1 to 2 minutes. Transfer to a large bowl. Wipe out the pan.
While the cauliflower mixture cooks, start the cabbage slaw.

2

Make the cabbage slaw; prep the garnishes

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, toss together the cabbage, carrots, lime juice, half the cilantro, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

3

Crisp the tortillas; warm the diablo glaze

  • Remove 6 tortillas from the package; save the rest for another use.
In the same pan used for the cauliflower mixture, warm 2 to 3 tablespoons oil over medium heat until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Do not clean the pan.
Stir the diablo glaze into the pan and warm over medium heat until heated through, 1 to 2 minutes.

Serve

Transfer the tortillas to individual plates. Top with the black bean–cauliflower mixture and garnish with the slaw and guacamole. Spoon on half the diablo glaze and sprinkle with the remaining cilantro. Serve the lime wedges and remaining diablo glaze on the side.
Kids Can!
  • Rinse the black beans.
  • Juice the lime.
  • Assemble the slaw.
  • Count the tortillas.
  • Help assemble the tostadas.