For a healthier take on tacos, consider substituting cauliflower and beans for meat. This recipe is inspired by Top With Cinnamon’s Cauliflower & Black Bean Tacos recipe.
Roasted Cauliflower and Black Bean Tacos
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
Roasted Cauliflower
1 large head of cauliflower
3 tbsp olive oil
2 tsp paprika
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
Pepper and Onion
2 bell peppers, in slices
1 small onion, in slices
1 tbsp olive oil
Black Beans
1 15-oz can black beans, drained
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Toppings
12 tortillas
1/4 cup salsa
1/2 cup Mexican-style shredded cheese
How to Make It
- Preheat the oven to 400°F.
- Place spices into a small bowl including paprika, chili powder, salt, and black pepper.
- Chop the cauliflower into florets. Place in a single layer on a baking sheet. Drizzle with the 3 tbsp olive oil, add spices, and toss to coat with your hands. Roast for 25 to 35 minutes until it is tender and browned, stirring once.
- Heat a large skillet over medium heat with olive oil. Add sliced bell pepper and cook until slightly softened. Add onion and cook until both onion and pepper are soft. Set aside.
- Heat the same skillet over medium heat. Add beans, paprika, salt, and black pepper. Cook until mixed. Set aside.
- To serve, place roasted cauliflower, pepper, onion, beans, salsa, and cheese on a tortilla.
