Cauliflower & Black Bean Tacos
Cauliflower & Black Bean Tacos
Turn taco night into a vegan feast with these cauliflower and black bean tacos.
- Baking tray
- 1/2 cauliflower head
- 8 small tortilla wraps (or 4 large ones)
- 190 g of canned black beans (drained and rinsed)
- 1 lime
- 100 g of roughly chopped lettuce or romaine
- 200 g of chopped red cabbage
- 1/2 Tbsp olive oil
- 2 medium avocados
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Fresh coriander) (to garnish)
- 4 Tbsp dairy-free yoghurt
- 2 Tbsp hot sauce (optional)
- Preheat the oven to 180°C.
- Chop your cauliflower into bite-sized pieces.
- In a large bowl, combine the cauliflower, black beans, olive oil, chilli powder, smoked paprika, cumin, and garlic powder, and mix well.
- Place onto a baking tray and cook for about 30 minutes or until the cauliflower pieces are tender.
- Meanwhile. finely chop the red cabbage, lettuce, and avocado.
- Once the cauliflower is ready, lightly heat the tortillas.
- Assemble the tacos with cooked cauliflower, black beans, lettuce, cabbage, and avocado.
Garnish with yoghurt, coriander, hot sauce, and a squeeze of lime.
Top Tip:
- You can keep your cauliflower & black bean roasted mixture in the fridge for up to 5 days allowing you to assemble your tacos another day.
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