Prep
15-30 mins
Cook
5 MIN
Ingredients
1/2
Cauliflower (500g), trimmed and cut into small florets
15
Cherry tomatoes, halved
1
Red onion, sliced
1 tsp
Gregg's smoked paprika
1/4 tsp
Gregg's cayenne pepper
1 tbsp
Olive oil
400 g
Can Wattie's black beans in springwater
1
Large ripe avocado
-
Juice from ½ lime
10
Mini sized soft tortillas
175 g
Pottle just hummus garlic and lemon
1 1/2 cup
Thinly sliced red cabbage
Instructions
Step 1
Preheat the oven to 190°C (fan assisted). Toss the cauliflower florets, tomatoes and red onion in Gregg's Smoked Paprika, Gregg's Cayenne Pepper and olive oil. Place on a baking tray lined with baking paper. Roast vegetables for 20-25 minutes, until the cauliflower is tender. Remove and transfer to a bowl.
Step 2
Gently heat Wattie's Black Beans in Springwater, in the microwave or on the stove top. Drain well. Add to the roasted cauliflower mix.
Step 3
Mash the avocado. Add lime juice. Season with salt and black pepper.
Step 4
To assemble: spread a tortilla with Just Hummus Garlic and Lemon. Fill with thinly sliced red cabbage, black beans and roasted vegetable mix. Add a dollop of mashed avocado. Roll Taco to enclose filling. Repeat with remaining tortillas and filling.