# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 small red onion, thinly sliced
03 - 1 avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1/2 cup fresh cilantro leaves
06 - 1 lime, cut into wedges
→ Beans & Tortillas
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 8 small corn tortillas
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon cayenne pepper, adjust to taste
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Sauce
17 - 1/2 cup vegan sour cream or plain unsweetened yogurt
18 - 1 tablespoon lime juice
19 - 1/2 teaspoon hot sauce (optional)
20 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper, garlic powder, salt, and black pepper until fully coated.
03 - Spread the cauliflower evenly on the lined baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden brown and tender.
04 - While the cauliflower roasts, combine the black beans and half of the sliced red onion in a small pan over medium heat and warm for 3 to 4 minutes, stirring occasionally. Remove from heat.
05 - In a small bowl, stir together vegan sour cream, lime juice, hot sauce if using, and a pinch of salt to form the sauce.
06 - Heat the tortillas in a dry skillet or microwave until soft and pliable.
07 - Fill each warm tortilla with roasted cauliflower, warmed black beans, shredded red cabbage, avocado slices, remaining red onion, and cilantro leaves. Drizzle with prepared lime sauce and serve with lime wedges.
