Roasted cauliflower and black beans with bold spices, fresh garnishes, and warm tortillas for a tasty meal.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 jalapeño, thinly sliced (optional)
05 - 1 avocado, sliced (for serving)
06 - 1 cup shredded red cabbage (for serving)
07 - 1 lime, cut into wedges (for serving)
→ Beans
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 2 tsp smoked paprika
11 - 1 tsp ground cumin
12 - 1/2 tsp chili powder
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
→ Tortillas
17 - 8 small corn or flour tortillas, warmed
→ Garnishes
18 - 1/4 cup chopped fresh cilantro
19 - 1/4 cup vegan or regular sour cream (optional)
# How to Make It:
01 - Set oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets and red onion with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, tossing halfway through, until cauliflower edges are golden and crispy.
04 - Warm black beans in a small saucepan over medium heat with a pinch of salt and pepper, stirring occasionally, for about 5 minutes.
05 - Heat tortillas in a dry skillet or wrapped in foil in the oven for a few minutes until warm.
06 - Fill each warm tortilla with roasted cauliflower, black beans, cherry tomatoes, jalapeño slices, avocado, and shredded cabbage. Garnish with chopped cilantro and a drizzle of sour cream if desired. Serve with lime wedges.
