Save Flavorful roasted cauliflower and hearty black beans come together in these zesty, plant-based tacos, perfect for a quick and satisfying meal.
I enjoy making these tacos for a quick weeknight dinner as they are flavorful yet simple enough to prepare on busy days.
Ingredients
- Cauliflower: 1 medium head cauliflower cut into small florets
- Red onion: 1 small red onion thinly sliced
- Lettuce: 2 cups shredded lettuce
- Avocado: 1 ripe avocado sliced
- Lime: 1 lime cut into wedges
- Black beans: 1 (15 oz / 425 g) can black beans drained and rinsed
- Olive oil: 2 tbsp olive oil
- Chili powder: 2 tsp chili powder
- Smoked paprika: 1 tsp smoked paprika
- Ground cumin: 1/2 tsp ground cumin
- Garlic powder: 1/2 tsp garlic powder
- Cayenne pepper: 1/4 tsp cayenne pepper adjust to taste
- Salt: 1/2 tsp salt
- Black pepper: 1/4 tsp black pepper
- Corn tortillas: 8 small corn tortillas
- Fresh cilantro: 1/4 cup fresh cilantro chopped
- Vegan sour cream or plain yogurt: 1/4 cup
- Hot sauce: to taste
Instructions
- Step 1:
- Preheat oven to 425°F (220°C) Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl toss cauliflower florets with olive oil chili powder smoked paprika cumin garlic powder cayenne salt and pepper until evenly coated.
- Step 3:
- Spread cauliflower on the prepared baking sheet in a single layer Roast for 20 25 minutes stirring halfway until golden and tender.
- Step 4:
- While cauliflower roasts warm the black beans in a small saucepan over low heat stirring occasionally.
- Step 5:
- Heat the corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in the oven for 5 minutes.
- Step 6:
- Assemble tacos Layer shredded lettuce roasted cauliflower black beans red onion and avocado onto tortillas.
- Step 7:
- Top with cilantro vegan sour cream and a squeeze of lime Add hot sauce if desired Serve immediately.
Save These tacos make for a wonderful family dinner especially during cooler nights when comfort food is welcome.
Serving Suggestions
Serve with a side of Mexican rice or a fresh corn salad to round out the meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days for best freshness.
Variations
Swap corn tortillas with flour ones or add pickled jalapeños for extra heat and tang.
Save This recipe is perfect for both novice cooks and experienced chefs looking for a quick plant-based meal.
Recipe FAQs
- → What is the best way to roast the cauliflower?
Toss cauliflower florets evenly with olive oil and spices, spread them in a single layer on parchment-lined baking sheet, and roast at 425°F for 20–25 minutes until golden and tender.
- → Can I use a different type of bean?
Yes, while black beans complement the spices well, pinto or kidney beans can be used for a variation in flavor and texture.
- → How can I make the dish spicier?
Adjust cayenne pepper amount or add hot sauce to taste when assembling the tacos for extra heat.
- → Are corn tortillas the only option?
No, flour tortillas work well too, offering a softer texture if preferred.
- → What toppings work best with these tacos?
Fresh cilantro, vegan sour cream, sliced avocado, and a squeeze of lime complement the spicy cauliflower and black beans beautifully.
- → Can these be prepared ahead of time?
Roasted cauliflower and warmed beans can be made in advance and assembled just before serving for convenience.