Say what’s good to these simple Pickled Vegetable Black Bean Tostadas. Pickling veggies can be super easy to do. It adds a dynamic flavor to your dishes, and makes use of any extra veggies you have on hand.

How many of you have pickled your veggies? Pickling is a way to preserve vegetables by fermenting them in a solution of vinegar that goes far beyond your standard jar of pickles. The quick pickling method we’re doing today is adapted from The Kitchn. You can pickle just about any vegetable. Our favorites are beets, cabbage, cucumbers, onions, asparagus, and peppers. Super fresh vegetables pickle the best so when you have a surplus from your own garden or think that you bought too much, pickling is a sure fire way to ensure you’re not wasting food.

Once you have your pickled vegetables ready, all that’s left to do is to add them as a topping for your black bean tostadas. Black beans are an excellent source of protein and fiber, which helps keep you satiated for hours. If using canned beans, make sure you rinse them well to remove all that extra sodium. They’re also very cheap, making for a great, low cost protein option.

Let’s get to pickling. In a small pot, bring the vinegar, water, salt and sugar to a boil. Then add the vegetables to a large jar, pack them tightly into the bottom of the jar, and add the hot vinegar/water mix into the jar. Place the lid on tightly, let the jar cool, and leave in the fridge overnight. Keep in mind that the longer you leave the pickled vegetables in the fridge, the more the flavors will develop. Store any leftover pickled vegetables in the jar, in the fridge.

Now for for the tostadas, begin by blending the beans, sauce, water, and cumin into a consistent paste. Then spread it onto the tostadas. Top with the pickled vegetables and avocado. Enjoy!

This recipe is so easy to whip together when you’re feeling something fresh and quick. Keep a jar of pickled vegetables on hand in the refrigerator and you now have a flavor-packed veg topping for meals. What do you think of our Pickled Vegetable Black Bean Tostadas? Drop us a comment below!

Pickled Vegetable Black Bean Tostadas

Servings: 2

Ingredients

For the tostadas

15 ounce can or 1 3/4 cups of cooked black beans
3 tablespoons medium chipotle sauce
3 tablespoons water
1/4 teaspoon ground cumin
6 tostada shells

For the pickled vegetables

1 cup apple cider vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 cup cauliflower, cut into small florets
1 cup red cabbage, thinly sliced
1/4 small onion, thinly sliced

Instructions

For the pickled vegetables

In a small pot, bring the vinegar, water, salt and sugar to a boil.
Add the vegetables to a large jar, pack them tightly into the bottom of the jar, and add the hot vinegar/water mix into the jar
Place the lid on tightly, let the jar cool, and leave in the fridge overnight*

For the tostadas

Blend the beans, sauce, water, and cumin into a consistent paste
Spread it onto the tostadas, and top with the pickled vegetables (see below) and avocado. Enjoy!

Recipe Notes

The longer you leave the pickled vegetables in the fridge, the more the flavors will develop. Store any leftover pickled vegetables in the jar, in the fridge.