Roasted Cauliflower and Black Bean Tacos with Avocado: A Flavorful Plant-Based Delight.
These tacos are a deliciously satisfying plant-based option, featuring roasted cauliflower, black beans, and creamy avocado wrapped in soft tortillas. Packed with flavor and texture, they’re perfect for a quick, nutritious meal that doesn’t compromise on taste.
Preheat your oven to 425°F (220°C). Cut a medium head of cauliflower into bite-sized florets and toss them in a mixture of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Spread the florets evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender with crispy edges.
While the cauliflower roasts, heat a can of black beans (drained and rinsed) in a skillet with a splash of olive oil. Add a pinch of cumin, chili powder, and a squeeze of lime juice. Cook for 5–7 minutes, stirring occasionally, until the beans are warm and flavorful.
Slice a ripe avocado and sprinkle it with lime juice and a pinch of salt to enhance its flavor.
For additional toppings, consider shredded lettuce, chopped cilantro, thinly sliced radishes, or a dollop of vegan sour cream or salsa. Warm the tortillas in a skillet or microwave to make them pliable and soft.
Place a generous spoonful of roasted cauliflower and black beans in the center of each tortilla. Top with avocado slices and your choice of additional toppings.
These tacos are best enjoyed fresh, but they can also be prepped in advance for an easy, portable meal. They’re a wholesome, flavor-packed option that proves plant-based eating can be both fun and delicious!