Roasted cauliflower and black bean tacos

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.

Gently heat Wattie's Black Beans in Springwater, in the microwave or on the stove top. Drain well. Add to the roasted cauliflower mix.

Mash the avocado. Add lime juice. Season with salt and black pepper.

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.