Meal Kit
Roasted Cauliflower Tostadas
with corn and bean salsa
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 4 oz. Black Beans
- 1 Poblano Pepper
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4 Small Flour Tortillas
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3 oz. Chipotle Crema
- 3 oz. Corn Kernels
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1 oz. Grated Cotija Cheese
- 1 tsp. Fiesta Seasoning
- 1 tsp. Taco Seasoning
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.
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Nutrition (per serving) n3vAvpOe
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Calories540
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Carbohydrates59g
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Net Carbs51g
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Fat28g
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Protein17g
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Sodium1210mg
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
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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.
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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 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 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 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 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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