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Cauliflower and Black Bean Tacos

Cauliflower and Black Bean Tacos

Jenn Bryant
Vegan and Delicious!
Prep Time 30 minutes
Cook Time 40 minutes
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