Save to Pinterest Crispy roasted cauliflower and hearty black beans are tossed in a smoky, spicy blend, then piled into warm tortillas and topped with fresh garnishes for a vibrant, satisfying plant-based taco night.
These tacos quickly became a family favorite because they are easy to prepare and packed with bold flavors.
Ingredients
- Cauliflower: 1 medium head, cut into bite-sized florets
- Red onion: 1 small, thinly sliced
- Avocado: 1, sliced
- Shredded red cabbage: 1 cup
- Fresh cilantro leaves: 1/2 cup
- Lime: 1, cut into wedges
- Black beans: 1 (15 oz 425 g) can, drained and rinsed
- Corn tortillas: 8 small
- Olive oil: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 1 tsp
- Chili powder: 1/2 tsp
- Cayenne pepper: 1/4 tsp (adjust to taste)
- Garlic powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Vegan sour cream or plain unsweetened yogurt: 1/2 cup
- Lime juice: 1 tbsp
- Hot sauce: 1/2 tsp (optional)
- Pinch of salt
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower:
- In a large bowl, toss cauliflower with olive oil, smoked paprika, cumin, chili powder, cayenne, garlic powder, salt, and black pepper until evenly coated.
- Roast cauliflower:
- Spread cauliflower on baking sheet and roast for 20 25 minutes, stirring halfway, until golden and tender.
- Warm beans:
- Combine black beans and half the sliced red onion in a small pan over medium heat. Warm for 3 4 minutes, stirring occasionally. Set aside.
- Make sauce:
- Mix vegan sour cream, lime juice, hot sauce if using, and a pinch of salt.
- Warm tortillas:
- Heat tortillas in a dry skillet or microwave until pliable.
- Assemble tacos:
- Fill each tortilla with roasted cauliflower, black beans, red cabbage, avocado slices, remaining red onion, and cilantro. Drizzle with lime sauce. Serve with lime wedges.
Save to Pinterest Our family loves gathering around the table to enjoy these flavorful tacos, often making extra for next-day lunches.
Serving Suggestions
Serve with pickled jalapeños, toasted pepitas, or a crisp Mexican lager to enhance the meal.
Storage Tips
Store leftover roasted cauliflower and black beans in airtight containers for up to 3 days in the refrigerator.
Nutritional Information
Each serving contains approximately 290 calories, 10 g total fat, 42 g carbohydrates, and 9 g protein.
Save to Pinterest These tacos bring a perfect combination of smoky spice and fresh toppings that satisfy every time.
Recipe Questions & Answers
- → How do I get the cauliflower crispy?
Coat the cauliflower evenly with oil and spices before roasting at a high temperature (425°F) and stir halfway for even crispiness and tender edges.
- → Can I use canned or dried black beans?
Canned black beans drained and rinsed are quick and convenient, while dried black beans need to be soaked and cooked beforehand.
- → What can I add for extra crunch?
Toasted pepitas or pickled jalapeños add a delightful crunch and a touch of heat that complements the smoky flavors.
- → How is the sauce made?
The sauce blends vegan sour cream with lime juice, optional hot sauce, and salt, creating a cool, tangy topping that balances spices.
- → Are these suitable for a vegan diet?
Yes, all ingredients are plant-based and dairy-free, making this a vegan-friendly option.