Tags | Burger

Chipotle Cauliflower Burger Tostada

By Malissa Almond

Forget Taco Tuesdays – this Mexican-inspired cauliflower burger is perfect every day of the week! Throw in refried beans and avocado crema for a nutritious meal with plenty of flavour.

Recipe Overview


Cauliflower Burger Crumble

  • 4 Sol Cuisine Cauliflower Burgers
  • 4 tinned chipotle peppers in adobo sauce, chopped
  • 3 tbsp of adobo sauce
  • 1/2 cup of tomato sauce
  • 1/2 cooking onion, minced
  • 3 cloves of garlic, minced
  • 2 tbsp neutral cooking oil

Refried Beans

  • 21 can of Pinto beans
  • 1/2 cooking onion, minced
  • 3 cloves of garlic, minced
  • 2 tbsp vegan butter
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp fresh oregano, finely chopped
  • 1 juice of one lime
  • 1/4 cup veggie stock

Avocado Crema

  • 1/2 large ripe avocado
  • 1 lime, juiced
  • 1/2 cup of vegan sour cream
  • 1/4 cup chopped cilantro
  • 2 cloves of garlic, minced

Add shredded lettuce, diced tomato, cilantro and avocado to your tostadas.
Season to taste with sea salt.


Chipotle Cauliflower Burger Crumble

  1. Defrost the burgers and crumble them.
  2. Sauté the onion in the olive oil for 2 or 3 minutes. Add the garlic and sauté for another 2 minutes. Fold in the burger crumble.
  3. Once the burger crumbles start to brown, toss in the chopped peppers and sauce. Combine thoroughly and continue to cook on medium heat for 8-10min until the sauce soaks into the crumble.

Refried Beans

  1. On medium heat in a small pot, add the butter and onion. Sauté for a couple of minutes until fragrant and slightly translucent.
  2. Add the minced garlic and dried spices. Fold into the onion and butter, sauté for another 2 minutes.
  3. Add the stock, oregano and drained beans. Simmer for 5 minutes, then begin to mash until you reach your desired consistency. Continue to simmer until the beans thicken up.
  4. Remove from the heat, fold in the last tbsp of butter, and season with salt, pepper and lime juice.

Avocado Crema

  1. Add the avocado, sour cream, lime juice and cilantro to a food processor or blender. Blend until very smooth, stopping and scraping as you go. Add some water if needed.
  2. Season with sea salt, and fold in the minced garlic. Allow to sit in the fridge for at least an hour before serving.


  1. Shallow fry the corn tortillas in canola oil until crisp and slightly puffy on both sides for 2 minutes. Drain on a paper towel.
  2. Layer with refried beans, chipotle crumble, lettuce, tomato, avocado, fresh cilantro, flakey sea salt, a squeeze of lime and a dollop of crema.

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