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Roasted Cauliflower and Black Bean Tacos
These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they're naturally gluten-free and vegan, and muy delicioso.
⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
- ●pan
- ●saucepan
📝 Preparation Steps
1
To Make The Tacos:
2
Prepare the cauliflower, refried black beans and crema as directed below.
batch Black Beans (see below)1black beans2 (15-ounce) cans
3
To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.
batch Black Beans (see below)1black beans2 (15-ounce) cans
4
To Make The Turmeric Roasted Cauliflower:
5
Heat oven to 450°F.
6
In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.
olive oil2 tablespoonsextra-virgin olive oil1 tablespoon
7
Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for ⏱️ 25-30 minutes until it is tender and browned, stirring once halfway through.
8
Serve immediately.
9
To Make The Refried Black Beans:
batch Black Beans (see below)1black beans2 (15-ounce) cans
10
Peel and halve the onion, then slice into half-moon shapes. Drain the beans, reserving 1/2 cup of the can liquid.
11
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about ⏱️ 3-4 minutes. Add the beans, reserved can liquid, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for ⏱️ 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.
olive oil2 tablespoonsextra-virgin olive oil1 tablespoon
12
To Make The Cumin Lime Crema:
13
In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.
tahini3 tablespoonsolive oil2 tablespoonsextra-virgin olive oil1 tablespoon
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