Save Roasted cauliflower florets and hearty black beans seasoned with bold spices, served in warm tortillas and topped with fresh garnishes for a vibrant, satisfying taco night.
I have enjoyed making these tacos for family dinners as they are both flavorful and simple to prepare.
Ingredients
- Vegetables: 1 medium head cauliflower, cut into small florets, 1 small red onion, thinly sliced, 1 cup cherry tomatoes, halved, 1 jalapeño, thinly sliced (optional for extra heat), 1 avocado, sliced (for serving), 1 cup shredded red cabbage (for serving), 1 lime, cut into wedges (for serving)
- Beans: 1 can (15 oz/425 g) black beans, drained and rinsed
- Spices & Seasonings: 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (optional for extra heat), salt and black pepper to taste
- Tortillas: 8 small corn or flour tortillas, warmed
- Garnishes: 1/4 cup chopped fresh cilantro, 1/4 cup vegan or regular sour cream (optional)
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, toss the cauliflower florets and red onion with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper until evenly coated.
- Step 3:
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 25 minutes tossing halfway through until cauliflower is golden and crispy at the edges.
- Step 4:
- Meanwhile, in a small saucepan over medium heat, add the drained black beans. Warm through with a pinch of salt and pepper stirring occasionally about 5 minutes.
- Step 5:
- Warm the tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
- Step 6:
- To assemble fill each tortilla with roasted cauliflower black beans cherry tomatoes jalapeño slices avocado and cabbage. Top with cilantro and a drizzle of sour cream if desired. Serve with lime wedges.
Save This recipe brings my family together around the table for a colorful and healthy meal.
Notes
For extra flavor add pickled onions or a squeeze of hot sauce.
Required Tools
Chefs knife, cutting board, mixing bowls, baking sheet, parchment paper, saucepan, skillet for warming tortillas
Allergen Information
Contains wheat if using flour tortillas, soy if using some brands of sour cream. Naturally nut-free and dairy-free if using vegan sour cream. Always check ingredient labels for cross-contamination if you have allergies.
Save This vibrant taco recipe is sure to become a favorite for taco nights and beyond.
Recipe Help & Answers
- → How do I get cauliflower crispy when roasting?
Coating the florets evenly with olive oil and spices ensures they roast to a golden, crispy texture. Spread them in a single layer and roast at 425°F, tossing halfway for even browning.
- → Can I substitute black beans with other beans?
Yes, pinto beans or kidney beans work well as substitutes, offering similar texture and absorbing the spices nicely.
- → What tortillas work best for this dish?
Both corn and flour tortillas are suitable; corn tortillas provide gluten-free options with authentic flavor, while flour tortillas offer a softer, pliable base.
- → How can I add extra heat to the dish?
Incorporate sliced jalapeños or a sprinkle of cayenne pepper in the seasoning. Additionally, serving with hot sauce or pickled onions enhances the spicy kick.
- → Is this dish suitable for vegan diets?
Absolutely. Using vegan sour cream or omitting it entirely keeps the dish dairy-free and vegan-friendly without compromising flavor.