Description
Flavorful, hearty, and healthy vegetarian tacos featuring smoky roasted cauliflower and protein-packed black beans, topped with fresh garnishes in warm tortillas.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 can black beans (or 1.5 cups cooked)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 8 corn or flour tortillas
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/4 cup sliced red onion
- 1 avocado, sliced
- Sour cream or dairy-free alternative (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until well coated.
- Spread cauliflower in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and slightly crispy.
- Meanwhile, heat black beans in a small saucepan over medium heat. Season with salt and lime juice to taste.
- Warm tortillas on a skillet or directly over a flame for a few seconds on each side.
- Assemble tacos with roasted cauliflower, black beans, avocado slices, red onion, and cilantro.
- Top with sour cream or dairy-free alternative if using and an extra squeeze of lime juice.
Notes
- Add pickled jalapeños for extra heat.
- Use chipotle powder instead of chili powder for a smoky kick.
- Include shredded lettuce or cabbage for crunch.
- Top with crumbled feta or cotija cheese for a savory finish.
- Serve with Mexican rice or quinoa for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg