Spicy Roasted Cauliflower and Black Bean Tacos
Servings: 3 servings
Calories:
Indulge in the bold flavors of Spicy Roasted Cauliflower and Black Bean Tacos, where tender cauliflower florets are tossed in smoky spices and roasted to perfection. Nestled in warm tortillas, they're paired with hearty black beans, fresh cilantro, and a zesty lime avocado crema for a vibrant and satisfying taco experience that's both wholesome and full of zest. Perfect for a meatless meal bursting with Tex-Mex flair!
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Ingredients
- 6-8 5-inch Corn Tortillas
Black Beans
- 1 can black beans
- ½ cup chopped onion
- ¼ cup water
- ½ teaspoon ground cumin
- ½ teaspoon garlic granules
- ½ teaspoon Trader Joe's Umami Seasoning Blend or Adobo seasoning mix
- 1 teaspoon salt
Spicy Roasted Cauliflower
- 4-6 cups small Cauliflower florets 1/2 inch in size
- 2 tablespoons vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground smoked paprika
- ½ teaspoon ground chili powder
Instructions
Black Beans
- In a small pot, sauté onion in a bit of neutral oil until softened – about 5-7 minutes until softened and fragrant.
- Add cumin, paprika, salt Stir well, then add black beans. Add water and lLet simmer and cook for about 5 minutes.
- Mash a quarter of the beans with the back of a wooden spoon or potato masher leaving the rest whole.
Roasted Spicy Cauliflower
- Preheat the oven to 425ºF and cut the cauliflower into small pieces so they will cook quickly and evenly. In a large bowl, toss the cauliflower in the olive oil.
- In a small bowl, mix together the smoked paprika, chili powder, cumin, ground pepper and salt. Shake the mixture over the cauliflower and toss well.
- Arrange the seasoned cauliflower on a large baking sheet, spreading the pieces out as much as possible. (Don't crowd the pan, or the cauliflower will steam instead of getting crispy.) Bake at 425ºF for 15 to 2 minutes, until the cauliflower 0is golden.
Cilantro Creamy Slaw
- While the cauliflower is cooking, in a large bowl combine the tahini, vinegar, lime juice, garlic, salt, and honey or maple syrup to create a slaw dressing. Mix well with a whisk.
- In a small bowl, mix ground pepper, cumin, chili powder and salt. Add to the slaw dressing.
- Add in the shredded cabbage, onion, carrots, and cilantro. Stir well, until the veggies are evenly coated in the dressing. Set the bowl aside to let the slaw marinate, for at least 10 minutes before serving.
Heat the Tortillas
- Cooking corn tortillas over a gas stove flame is a quick and traditional method that adds a delicious charred flavor to the tortillas. Here's how you can do it:
- Turn on your gas stove to a medium-high flame and allow it to heat up.
- Take a corn tortilla and hold it with tongs or your fingers (if you're comfortable with the heat). Place it directly over the flame.Allow the tortilla to heat for about 15-30 seconds on each side. You'll notice it start to puff slightly and get charred in spots. Use the tongs to flip it over to ensure even heating.
- Continue heating each tortilla individually until you have as many as you need.This method gives the tortillas a smoky flavor and makes them more pliable for assembling tacos or serving alongside your favorite Mexican dishes. Enjoy your freshly cooked corn tortillas.Depending on your preference, you can adjust the heating time to achieve more or less charred spots. Once heated, remove the tortilla from the flame and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it warm and pliable.
Assemble the Tacos
- For each tortilla, add 2 tablespoons of black beans. Next layer with 2 tablespoons (8-5-8 pieces) of roasted cauliflower, then add 1 tablespoon salsa, top with 2 tablespoons of creamy slaw and garnish with fresh or pickled onions and or jalapenos.
- Top with Whole Food Plant-Based Crunchy Slaw
- Next, add Fresh Peach Pico di Gallo
- Lastly, take this taco over the top with a drizzle of Lime Avocado Creme.
- You can add any other toppings you like, such as sliced avocado or green onions, but the flavor is delicious even without any extras.
- Store leftover cauliflower and slaw in separate airtight containers in the fridge for up to 3 days.
Notes
For extra-crispy cauliflower, omit the vegetable broth and sprinkle on the arrowroot or corn starch last, and toss again until you no longer see white powder. (This is optional-- the cauliflower is delicious either way.)
