Step 1

If serving with homemade hot sauce (highly recommended!), begin preparing it at this time using this recipe.

Step 2

Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.

Step 3

To the baking sheet, add the chopped cauliflower, jerk seasoning, oil, and coconut aminos. Toss until evenly coated. Roast for 20-25 minutes until the cauliflower is crispy on the edges and tender when pierced with a fork.

Step 4

Meanwhile, add the drained black beans to a small saucepan. Cover and cook over medium heat until warm, about 5 minutes. Remove the lid and continue cooking (uncovered) to evaporate most of the liquid (so your tortillas don't become soggy and break apart). Remove from the heat and set aside.

Step 5

Slice your avocado and prepare any additional optional toppings — we recommend mango, red onion, cilantro, and lime. Blend the homemade hot sauce if you haven’t already.

Step 6

To serve, warm tortillas briefly in a hot cast iron skillet, in the microwave, or in the oven directly on the still-warm oven racks until pliable. Add roasted cauliflower, warmed beans, sliced avocado, and any other desired toppings, then top with hot sauce and enjoy!

Step 7

Best when fresh. Store leftover hot sauce in the refrigerator for up to 2 weeks and roasted cauliflower and beans in the refrigerator for up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven and beans in a saucepan or in the microwave until warm. Not freezer friendly.