Is there anything that cauliflower can’t do? This naturally low-carb and gluten free chameleon takes on so many shapes and forms, from slipping into sauces and pizza crust and subbing for rice and potato to standing in for steak. In this simple recipe, transform chopped cauliflower into a roasted brown taco “meat” combined with tender black beans and shredded cheese for a nutrient-dense and filling meal.
We suggest serving these tacos with toppings like salsa, avocado, cilantro or lime wedges to customize them perfectly!
Cauliflower Black Bean Tacos
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Ingredients
- 1 small head cauliflower, cut into florets, or frozen cauliflower, thawed
- 1 can (15-oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 small tortillas
- 1/2 cup shredded cheese, such as cheddar, Monterey Jack, etc.
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Combine cauliflower florets and black beans with olive oil, chili powder, cumin, salt and pepper in a large bowl, and toss to coat evenly.
- Spread into an even layer on the prepared baking sheet and roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 15-20 minutes.
- Warm tortillas lightly in a small skillet. Fill each tortilla with the roasted cauliflower and black bean mixture, then sprinkle generously with shredded cheese.
- Photo and recipe: Dish Works
