Meal Kit

Roasted Cauliflower Tostadas

with corn and bean salsa

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Vegetarian

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In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • 4 oz. Black Beans
  • 1 Poblano Pepper
  • Info
    4 Small Flour Tortillas
  • Info
    3 oz. Chipotle Crema
  • 3 oz. Corn Kernels
  • Info
    1 oz. Grated Cotija Cheese
  • 1 tsp. Fiesta Seasoning
  • 1 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    60g
  • Net Carbs
    51g
  • Fat
    28g
  • Protein
    13g
  • Sodium
    1120mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 2 Baking Sheets

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.

  1. 1

    Prepare the Ingredients

    Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

    Cut cauliflower into bite-sized pieces.

    Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  2. 2

    Roast the Vegetables

    Place cauliflower and poblanos on one prepared baking sheet and combine with 1 Tbsp. olive oil and fiesta seasoning. Spread into a single layer.

    Roast in hot oven until vegetables are tender, 15-18 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Toast the Tortillas

    Poke tortillas with a fork all over, 10 times for each tortilla.

    Place tortillas on second prepared baking sheet and lightly coat both sides with cooking spray. Massage cooking spray into tortillas.

    Toast in hot oven until browned and crispy, 5-7 minutes.

    While tortillas toast, continue recipe.

  4. 4

    Make the Corn and Bean Salsa

    Drain beans.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add corn, beans, and taco seasoning to hot pan. Stir occasionally until fragrant and heated through, 3-5 minutes.

    Remove from burner.

  5. 5

    Assemble Tostadas and Finish Dish

    Carefully remove tortillas from oven and place on a clean work surface. Tortillas and baking sheet will be hot! Use caution.

    Spread chipotle crema evenly on tortillas. Top evenly with roasted vegetables (to taste) and corn and bean salsa.

    Plate dish as pictured on front of card, garnishing tostadas with cheese. Bon appétit!

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