Cauliflower and Black Bean Tacos

I have been working on these Cauliflower and Black Bean tacos trying to perfect it and I think I finally did it!

My genetic profile (learn more about genetic testing here) shows me that my metabolism does better eating more of a plant-based diet, and so I am working towards that goal! Although I am not completely a vegan or even a vegetarian, I really enjoy eating this way at least a couple nights a week. What are some of the benefits of eating more of a plant-based diet? There is a lot of science to support this way of eating as better for your heart health. It may do this by lowering your blood pressure and improving your cholesterol. Eating more plant-based may also help prevent type 2 diabetes, reduce risk of cancer, increase longevity, and improve brain health!

These tacos are so flavorful with fresh lime juice and cilantro and just enough spice! They are the perfect combination of fresh and spicy! ENJOY!

Cauliflower and Black Bean Tacos

Cauliflower and Black Bean Tacos

Jenn Bryant
Vegan and Delicious!
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 577 kcal

Ingredients
  

  • 1 whole Head of Cauliflower
  • 1/4 cup Hot Sauce
  • 1/4 cup Whole Wheat Flour
  • 2 + 2 Tbsp Olive Oil
  • 1 14 oz Can Black Beans
  • 1 whole Avocado
  • 1/2 cup Diced bell pepper
  • 1/2 cup Diced tomato
  • 4 cups Shredded lettuce
  • 1/2 cup Chopped cilantro
  • 1/4 package Firm Tofu
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Chile Powder
  • 1/8 tsp Red pepper, more if you like spice
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/3 cup Water

Instructions
 

  • Preheat oven to 425 F. Spray a large cookie sheet with oil. Chop Cauliflower into bite sized pieces and place in a large bowl. Add hot sauce, whole wheat flour, and 2 Tbsp Olive oil to bowl and stir to coat cauliflower. Place cauliflower on baking sheet and bake for 40 minutes total, stirring one time.
  • While cauliflower is baking, prepare sauce and toppings: heat black beans on the stove over medium heat in a small saucepan until hot (about 3-5 minutes). Chop avocado, bell pepper, tomatoes, lettuce, and cilantro.
  • For sauce: place tofu, lime juice, chili powder, red pepper, garlic powder, salt and water in a food processor and blend on medium for 30 seconds or until a sauce is made.
  • Fry corn tortillas in a large skillet with the remaining 2 Tbsp. of olive oil. You can also omit the oil and wrap the tortillas, 4 at a time in a moist paper towel and microwave for 20-30 seconds.
  • When cauliflower is done (it should be browned and soft) you can assemble the tacos. Each serving is 3 corn tortillas and you can fill with cauliflower, beans, avocado, and any veggies you want! Top with sauce and add additional hot sauce if you want!
Keyword black bean, cauliflower, chicken tacos, tofu sauce, vegan tacos

Serves 4 (3 tacos in each serving)

Prep time: 30 minutes

Bake time: 40 minutes

Ingredients

1 Head of Cauliflower

1/4 cup Hot Sauce

1/4 cup Whole Wheat flour

2 Tbsp Olive Oil

2 Tbsp Olive Oil (for frying corn tortillas)

1 14 oz Can of Black Beans

1 Avocado

1/2 cup Diced Bell Pepper

1/2 cup Diced Tomato

4 cups Shredded Lettuce

1/2 cup Chopped Cilantro

1/4 package of Firm Tofu

1 Tbsp Fresh Lime Juice

1 tsp Chili Powder

1/8 tsp Red Pepper (more if you like more spice)

1/4 tsp Garlic Powder

1/4 tsp Salt

1/3 cup Water

Directions

  1. Preheat oven to 425 F. Spray a large cookie sheet with oil. Chop Cauliflower into bite sized pieces and place in a large bowl. Add hot sauce, whole wheat flour, and 2 Tbsp Olive oil to bowl and stir to coat cauliflower. Place cauliflower on baking sheet and bake for 40 minutes total, stirring one time.
  2. While cauliflower is baking, prepare sauce and toppings: heat black beans on the stove over medium heat in a small saucepan until hot (about 3-5 minutes). Chop avocado, bell pepper, tomatoes, lettuce, and cilantro.
  3. For sauce: place tofu, lime juice, chili powder, red pepper, garlic powder, salt and water in a food processor and blend on medium for 30 seconds or until a sauce is made.
  4. Fry corn tortillas in a large skillet with the remaining 2 Tbsp. of olive oil.
  5. When cauliflower is done (it should be browned and soft) you can assemble the tacos. Each serving is 3 corn tortillas and you can fill with cauliflower, beans, avocado, and any veggies you want! Top with sauce and add additional hot sauce if you want!

If you like these tacos, you will also LOVE these FISH TACOS!

Nutrition info per serving (3 tacos): 577 Cals, 24 grams total fat, 76 grams total carb, 23 grams dietary fiber, 20 grams protein

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