spicy cauliflower tacos

Cauliflower black bean tacos with spicy tahini sauce are so easy to make and packed with flavor! Perfect for weeknight meals and the ultimate meatless meal.

Cauliflower Black Bean Tacos

cauliflower (2.65)

tbsp extra virgin olive oil (0.22)

tbsp chili powder (0.30)

tsp smoked paprika (0.20)

garlic powder (0.10)

salt (0.05)

tsp cumin (0.10)

black beans,

medium chipotle in adobo (0.18)

tbsp tahini (0.41)

apple cider vinegar (0.12)

water (0.00)

tsp turmeric (0.05)

garlic powder (0.05)

tsp smoked paprika (0.05)

salt (0.03)

Preheat oven to 450F.

Chop the cauliflower into bite size pieces. Add cauliflower to a large bowl.

In a small bowl, combine all the spices for the tacos.

Drizzle cauliflower with olive oil and 3/4 of the spice mixture. Stir well until all cauliflower florets are well coated in the spice mixture.

Place parchment paper over a baking sheet and add the cauliflower florets. Bake at 450F for 30 minutes.

While cauliflower is cooking, rinse and drain the black beans. Add rinsed black beans to the bowl you mixed the cauliflower in. Add the rest of the spices and stir well.

After 30 minutes, remove the cauliflower from the oven. Stir the cauliflower on the baking sheet and add the black beans on top.

Put cauliflower and black beans in oven for 10 minutes.

While the cauliflower and black beans are cooking, make the chipotle tahini dressing by combining all the ingredients in a high speed blender.

Serve with tortillas with your favorite toppings.

Another delicious vegan sheet pan recipe paying tribute to the versatile Mexican cuisine!

Buffalo Chickpea Cauliflower Tacos

cauliflower

oz chickpeas (1 can, drained and rinsed)

olive oil

hot sauce (vegan)

maple syrup

lime (juiced)

tortillas

vegan feta (optional,

vegan Caesar dressing

lime juice

fresh cilantro (chopped)

Preheat the oven to 400°F.

Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.

Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.

Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.

Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.

Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.

Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.

Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.

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Top Tags

Cauliflower Black Bean Tacos

Buffalo Chickpea Cauliflower Tacos

Top 2 spicy cauliflower tacos recipes from across the web

The most viewed spicy cauliflower tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Black Bean Tacos

Buffalo Chickpea Cauliflower Tacos

The most viewed spicy cauliflower tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine