These Roasted Cauliflower & Black Bean Tacos are incredible! They are full of flavor, made with fresh ingredients and super satisfying. These tacos are so easy to make that I’m confident they will become part of your weekly menu! I created the Spicy Chile Cream Sauce using two different dried chiles and WOW – delish! Full recipe below.
Why you’ll love this recipe: This crowd pleasing dish not only tastes amazing, it’s also full of protein, iron, healthy fats, antioxidants and phytonutrients! This recipe is great because prep is easy and while the cauliflower and black beans cook together in the oven, the Spicy Chile Cream Sauce comes together quickly in a high-speed blender. Simply assemble the tacos with fresh veggies, avocado, a good drizzle of the spicy sauce and you have a full meal! This recipe serves two, making four large tacos. The extra sauce will keep well in the fridge for two days and would also be great on burritos and taco salads.
Tips:
If super spicy isn’t your thing, no worries – just omit the arbol chiles! (add one additional dried ancho chile if so)
I don’t like to use oil in my cooking, so you’ll notice my recipes are always oil-free. I love to roast veggies in low-sodium vegetable broth – it works just as well as oil and much healthier!
These Roasted Cauliflower & Black Bean Tacos would also be great as a salad, on a bed of crisp romaine or brown rice, if you want to omit the flour tortilla. Also, feel free to pile these tacos high with any other veggies you like – jalapenos, tomatoes, corn, etc.
When selecting a dairy-free yogurt, make sure it’s unsweetened and plain, so it doesn’t interfere with the flavors of the chiles and spices. Also, check the ingredients label – make sure there aren’t any unnecessary additives and sugar. I like the Forager Organic Unsweetened Plain Cashewmilk Yogurt because it’s made with just a few real ingredients!
Recipe
serves two
Ingredients:
3 cups chopped cauliflower florets (bite-sized)
1 can low sodium black beans, rinsed
4 flour tortillas
1 avocado, sliced
1/3 cup diced red onion
1 cup shredded green and red cabbage
4 tbsp vegetable broth
2 tbsp taco seasoning
1/2 cup cashews
1 tbsp unsweetened plain dairy-free yogurt
2 dried ancho chiles
4 dried arbol chiles
2 cloves fresh garlic
1/4 tsp apple cider vinegar
1 tsp mexican oregano
1 tsp cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 small lime, juiced
3/4 cup water
chopped fresh cilantro, for garnish
Instructions:
1. remove the seeds from the dried chiles.
2. soak cashews and dried chiles, separately, in warm water for 30 minutes. (to soften, ensuring a creamier sauce)
3. heat oven to 400 degrees Fahrenheit & place parchment paper on baking sheet.
4. in a bowl, toss the cauliflower florets & black beans with vegetable broth and taco seasoning.
5. lay the cauliflower florets and black beans on parchment paper and bake in the oven for 30 minutes.
6. while the cauliflower florets and black beans are roasting, make the Spicy Chile Cream Sauce:
in a high speed blender, blend the soaked cashews, dried chiles, garlic cloves, yogurt, apple cider vinegar, Mexican oregano, cumin, paprika, salt, black pepper, lime juice and water until smooth. (add additional water to thin for a silkier consistency if desired)
7. heat the flour tortillas, wrapped in damp paper towel, in the microwave for 20 seconds.
8. assemble the tacos:
in the warm tortillas, layer shredded cabbage, roasted cauliflower, black beans, diced red onion and avocado.
drizzle the Spicy Chile Cream Sauce.
garnish with fresh cilantro.
9. Enjoy!
