Roasted Cauliflower and Black Bean Tacos

These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they’re naturally gluten-free and vegan, and muy delicioso.

Components

  • Turmeric Roasted Cauliflower

  • Refried Black Beans

  • Cumin Lime Crema

Directions

  • 1 batch Turmeric Roasted Cauliflower

  • 1 batch Black Beans

  • 1 batch Cumin Lime Crema

↓ This recipe consists of the following components ↓

Turmeric Roasted Cauliflower

Ingredients

  • 1 large head cauliflower (about 2 pounds)

  • 4 medium garlic cloves, peeled and minced

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • 1 teaspoon paprika

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon freshly-cracked black pepper

  • 1/2 teaspoon ground turmeric

Directions

  • Heat oven to 450°F.

  • In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.

  • Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.

Refried Black Beans

Ingredients

  • 1 small white onion

  • 2 (15-ounce) cans black beans

  • 3 tablespoons extra-virgin olive oil

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon freshly-ground black pepper

Directions

  • Peel and halve the onion, then slice into half-moon shapes. Drain the beans, reserving 1/2 cup of the can liquid.

  • In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the beans, reserved can liquid, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.

Cumin Lime Crema

Ingredients

  • 1 small garlic clove, peeled and minced

  • 1/4 cup lime juice (about 2 limes)

  • 3 tablespoons tahini

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon Mexican hot sauce (such as Cholula)

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon kosher salt

Directions

  • In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.