Roasted cauliflower and black bean tacos
Prep
30 MIN
Total
35 MIN
Servings
10 Servings
Here’s one of our favourite Mexican taco recipes. The cayenne pepper and paprika gives the cauliflower a delicious smokey flavor, simply mix with black beans and top with fresh avocado and lime.
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
1/2
Lime juiced
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.
