Who loves tacos?🌮
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 vegan and gluten-free.
1 batch turmeric roasted cauliflower (see below)
1 batch black beans (see below)
1 batch cumin lime crema (see below)
toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes
tumeric roasted cauliflower ingredients;
1 large head cauliflower (about 2 pounds)
4 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 teaspoon each: ground cumin, kosher salt, paprika
1/2 teaspoon each: crushed red pepper flakes, freshly-cracked black pepper, ground turmeric
refried black beans ingredienrs;
1 small white onion
2 (15-ounce) cans black beans
3 tablespoons extra-virgin olive oil
1/2 teaspoon each: chili powder, kosher salt
1/4 teaspoon freshly-ground black pepper
cumin lime crema;
1 small garlic clove, peeled and minced
1/4 cup lime juice (about 2 limes)
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 tablespoon mexican hot sauce (such as cholula)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
to make the tacos
prepare the cauliflower, refried black beans and crema as directed below.
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.
to make the turmeric roasted cauliflower:
heat oven to 450°f.
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.
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.
to make the refried black beans:
peel and halve the onion, then slice into half-moon shapes. drain the beans, reserving 1/2 cup of the can liquid.
cook on a low flame until thoroughly cooked through.