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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

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 6 tacos

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 u0022cheesyu0022 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

Instructions
 

  • 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.
Did you make this recipe?Let me know how it was!