Prepare the Tostada: Place the tortillas on a baking sheet and place into a 350F oven for 7-10 minutes or until they turn golden brown and become stiff. Remove from the oven and set aside to cool.

Prepare all of the vegetables: Grate the cauliflower on a box grater on the largest shred size. Next, heat the oil in a large pan and sauté corn, Poblano peppers, bell peppers, cauliflower and beans until fork tender and heated through. Finish with the chili powder. Set aside. Heat the refried beans and cumin in a pan until heated through. Set aside.

3.Finally spread 1 Tbsp. refried beans onto the tostada. Divide the corn mixture evenly between the tostadas and garnish with 1/2 Tbsp. cilantro, 1/2 scallion and 1/8 cup red cabbage. Serve with 2 lime wedges.