Cauliflower and Black Bean Tacos with Avocado Lime Crema

These Cauliflower and Black Bean Tacos make a hearty and delicious plant based meal. They’re topped with a bright and zesty avocado crema for the perfect finishing touch! 

A row of cauliflower and black bean tacos topped with pickled red onions, red cabbage, radish and avocado lime crema.

Tacos have to be one of my favourite go-to-meals for busy weeknight dinners. As long as you have some tortillas on hand, you can usually put together a delicious tacos with whatever veggies and protein you have hanging out in the fridge. Pair it with a few condiments and you’ve got yourself a taco night! 

If you’re looking for a vegan taco, these Cauliflower and Black Bean Tacos are a must try. The cauliflower is tossed with spices and then baked in the oven until tender and slightly crispy, then paired with black beans for a more filling meal. The toppings and garnishes are always one of my favourite parts, so I’ve finished these off with an avocado lime crema to add some brightness and even more flavour. You can add any other toppings you want, but I went with some pickled red onions (one of my favourite condiments!) and shredded cabbage. 

A row of cauliflower and black bean tacos topped with pickled red onions, red cabbage, radish and avocado lime crema.

Cauliflower and Black Bean Tacos with Avocado Lime Crema

Recipe by Emily MaudeCourse: Lunch, Dinner
Servings

6-8

tacos
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

These Cauliflower and Black Bean Tacos make a hearty and delicious plant-based meal. They're topped with a bright and zesty avocado crema for the perfect finishing touch!

Ingredients

  • Tacos
  • 1 large head of cauliflower, cut into bite sized pieces

  • 2 tbsp avocado or coconut oil

  • 2 tsp each smoked paprika and ground cumin

  • 1 tsp garlic powder

  • sea salt to taste

  • optional: 1-2 tbsp nutritional yeast (gives a "cheesy" flavour)

  • 1.5 cups cooked black beans, or 1 can (rinsed and drained)

  • 6-8 small corn tortillas

  • Avocado Lime Crema
  • 1 ripe avocado

  • 3 tbsp fresh lime juice

  • 1 clove garlic

  • 1/4 cup packed cilantro

  • optional: 1/4 - 1/2 small jalapeno, seeds removed

Directions

  • Preheat oven to 425F. In a large bowl, add cauliflower, oil, sea salt, 1 tsp each of smoked paprika and cumin, 1/2 tsp garlic powder, and nutritional yeast if using. Toss to combine. Place on a baking sheet and cook for 20-25 minutes, stirring halfway through.
  • Place black beans in the same bowl, drizzle with a bit of oil and add the remaining spices (paprika, cumin and garlic) and sea salt. When the cauliflower has a few minutes of cooking left, make room on the baking sheet and add the black beans before placing back in the oven to warm.
  • To make the cilantro lime crema: place all ingredients in a high speed blender or food processor and blend until smooth, adding additional water as needed to thin. Taste and adjust seasoning to taste.
  • Assemble tacos and add any additional toppings if desired. I went with shredded cabbage and pickled red onions.

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