Cauliflower and black bean tacos
These vibrant vegetarian tacos feature tender spiced cauliflower and hearty black beans topped with crispy onions. Flavoured with paprika, garlic, and dried chilli, they deliver a wonderful balance of smoky heat and satisfying crunch. Warm the taco shells before assembling for the best texture.
Ingredients
- Olive Oil20 ml
- Vegetable oil10 ml
- garlic clove3 კბილი
- boiling water100 ml
- Tortillas8 ცალი
- Avocado1 ცალი
- Lemon½ ცალი
Instructions
4 steps- 1
To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7.
- 2
Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1-1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside.
- 3
Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium-low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed.
- 4
Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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