Cauliflower Black Bean Tacos

after eating so much barbeque and meat, wanted to make something vegetarian or vegan.

Recipe adapted from https://www.gimmesomeoven.com/roasted-cauliflower-black-bean-tacos/

prep time: 25 MINUTES

cook time: 25 MINUTES

total time: 50 MINUTES

Serving: 2-4

Ingredients:

  • 1 batch Turmeric Roasted Cauliflower (see below)

  • 1 batch Black Beans (see below)

  • 1 batch Cumin Lime Crema (see below)

  • corn tortillas*

  • toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes

Tumeric Roasted Cauliflower:

  • 1 large head cauliflower (about 2 pounds)

  • 4 medium garlic cloves, peeled and minced

  • 2 tbsp 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:

  • 1 small white onion

  • 2 (15-ounce) cans black beans

  • 3 tablespoons extra-virgin olive oil

  • 1/2 tsp chili powder

  • 1/2 tsp Kosher salt

  • 1/4 tsp freshly-ground black pepper

CUMIN LIME CREMA:

  • 1 small garlic clove, peeled and minced

  • 1/4 cup lime juice (about 2 limes)

  • 3 tbsp tahini

  • 1 tbsp extra-virgin olive oil

  • 1 tbsp Mexican hot sauce (such as Cholula)

  • 1/2 tsp ground cumin

  • 1/4 tsp kosher salt

Instructions:

  1. Heat oven to 450F/ 230C.

  2. 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.

  3. 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.

  4. Peel and halve the onion, then slice into half-moon shapes.  Drain the beans, reserving 1/2 cup of the can liquid.

  5. 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.

  6. 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.

  7. Prepare the cauliflower, refried black beans and crema as directed below.

  8. 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.

a simple but really delicious meal, it really did hit the spot and fill us up. I usually just heat up my beans without doing much of anything else with them, but i like the addition of an onion and chili powder. the cauliflower was good but i think my favorite was the cumin lime creme, it was a great combination of creamy, sour and spicy. I could have just eaten that on its own. To top of my tacos i added some SHREDDED salad leaves and a simple mixed cabbage slaw for some added crunch and souriness. i will definitely be making this again, not much i would change from the recipe. however i need to find a way or invest in some kind of machine that can make and cook fresh tortillas faster.

cookingJackie Wongcauliflower, black bean, tacos, vegetarianComment