# What You'll Need:
→ Vegetables
01 - 1 medium cauliflower head, cut into small florets
02 - 1 small red onion, thinly sliced
03 - 2 cups shredded lettuce
04 - 1 ripe avocado, sliced
05 - 1 lime, cut into wedges
→ Beans
06 - 1 (15 oz) can black beans, drained and rinsed
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon cayenne pepper, adjust to taste
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Tacos
15 - 8 small corn tortillas
→ Optional Toppings
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup vegan sour cream or plain vegan yogurt
18 - Hot sauce, to taste
# Directions:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine cauliflower florets with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper in a large bowl; toss to coat evenly.
03 - Arrange seasoned cauliflower in a single layer on the baking sheet and roast for 20–25 minutes, stirring once halfway through, until golden and tender.
04 - Warm black beans in a small saucepan over low heat, stirring occasionally.
05 - Heat 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.
06 - Layer shredded lettuce, roasted cauliflower, black beans, sliced red onion, and avocado on each tortilla.
07 - Garnish with fresh cilantro, vegan sour cream, and a squeeze of lime. Add hot sauce if desired, then serve immediately.
