Description

Flavorful and easy tacos filled with roasted cauliflower, black beans, and a creamy avocado cream.

Ingredients

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (15 ounces/425 g) black beans, rinsed and drained
• 8 corn or flour tortillas, warmed
• 1/2 cup chopped cilantro

Avocado Crema

• 1 ripe avocado
• 1/4 cup plain vegan yogurt
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While cauliflower is roasting, prepare avocado crema: In a blender or food processor, combine avocado, yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
4. Warm tortillas. Fill each tortilla with roasted cauliflower, black beans, and avocado crema. Sprinkle with cilantro.

Suggested Drinks

Margarita: The classic tequila cocktail with its zesty lime and agave flavors complements the smoky roasted cauliflower and creamy avocado crema.

Mexican Lager: A light and refreshing beer balances the richness of the avocado crema and complements the spices in the cauliflower.

Non-Alcoholic Option

Agua de Jamaica (Hibiscus Tea): A tangy and slightly sweet tea made from hibiscus flowers, it provides a refreshing contrast to the hearty tacos.