Black Bean & Cauliflower Tacos
*This post contains affiliate links
C'mon, folks! it doesn't get much simpler than this!
Ok, I'll be honest here… I eat tacos about 3 days a week, at least. "Why," you ask? Well, 1) I grew up in California and it's in my blood, 2) I fully subscribe to the notion that "Tacos = Life," and 3) They are super easy to whip up on a busy work night!
You can use a lot of different veggies to make vegan tacos, but I have found that cauliflower and black beans give me that true carnicería feel! I also prefer to use crunchy taco shells because the water content in this mix is higher than that of meat, which can cause soft tortillas to get soggy pretty quickly.
This is my go-to Tuesday night meal because it's fast, delicious, and it feels like a total cheat meal, when in fact, it's pretty healthy! Here's what you'll need to get your #TacoTuesday started…
When I'm in a rush and I'm trying to keep the kitchen relatively tidy (because my S/O just spent the whole afternoon cleaning whatever mess I may have made during last night's cooking), I'll use a pre-packaged spice mix packet from the store. Other times, when I'm feeling more like an "Iron Chef" and I have room to make a total mess, I'll make my own.
I don't know what my deal is with spices, but when I work with them, they inevitably get EVERYWHERE! I'm not kidding– one time I found some dried basil on my pillow…in my bedroom…upstairs. Don't even ask me how I made that happen! [hangs head in shame]
Now, mix about ¾ cup of water with a low sodium taco seasoning packet and pour that marinade over the cauliflower florets. The trick to properly marinating the cauliflower is to keep the consistency of the marinade on the thicker side so it adheres better to the veggies. The less water you use, the better. Pop these in the fridge for about 30 minutes.
Click below for links to the guac and salsa recipes!
Pre-heat the oven to 425°F. Once the cauliflower is done marinating, spoon the florets onto a foil-lined baking sheet. There's no need to grease the pan because the marinade will keep it nice and slippery. Drizzle a bit of the left-over marinade on top of the cauliflower right before popping them into the oven, but save some of the marinade because you'll need to use it to season the beans!
Let the cauliflower cook for 15 minutes. In the meantime, move to the stove-top and simmer a can of drained black beans on LOW heat. Add the leftover marinade and a spoonful of that freakin' awesome salsa (link to salsa post) to the pot. Let everything slowly heat up, being sure to not let it over-cook. Slow-simmering will allow all the flavors from the salsa and marinade to infuse the beans.
When the 15 minutes are up, you may need to do a quick flip of the cauliflower and pop them back in the oven for another 5-10 minutes. The timing will depend on the size of the florets you use, but just make sure they get a very slight char all around. You want them to be a tad crispy on the outside, but still soft and juicy on the inside. As for the beans, don't worry…they can simmer on LOW for a while.
Once the cauliflower is done, your beans should be ready as well. Layer the beans and the roasted cauliflower in the tortilla of your choice, and top it off with all of the taco fixin's your little heart desires! I used lettuce, red onion, cilantro, Vegan sour cream, and Cholula. Cholula is also life!
It's literally that easy! I love these simple recipes that anyone can throw together, with ingredients that they probably already have at home. See… Being a vegan isn’t that hard!