All Recipes

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 ...

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

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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.

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