Vegan cauliflower tacos filled with winter vegetables like swiss chard and pickled red onions. Healthy refried beans make up the base here and you won't miss the summery toppings usually served with tacos for this seasonal version.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
Roasted Cauliflower
700grams/ 1 medium head cauliflowersmall florets
1tablespoonoil
1teaspoonsea salt
½teaspooncumin
½teaspoonpaprika
½teaspoonpepper
½teaspooncayenne pepperto taste
Pickled Onions
2small red onionthinly sliced
¼teaspoonsea salt
¼teaspooncoconut sugar
Juice of half a lemon~3 tablespoons
Refried Beans
1teaspoonoil
1small yellow oniondiced
2clovesgarlicminced
300grams/ 2 cups cooked black beans
1teaspooncumin
½teaspoonsea salt
½teaspoonpepper
½teaspooncayenne pepperto taste
1tablespoonapple cider vinegar
100grams/ 1/2 cup diced tomatoescanned
2tablespoonscoconut creamoptional
Swiss Chard
1bunch swiss chard
1teaspoonolive oil
1teaspoonlemon juice
¼teaspoonsea salt
¼teaspoonpepper
Instructions
Roasted Cauliflower
Preheat the oven to 190C / 375F. Place the cauliflower florets onto a large baking sheet and mix with the oil and spices. Roast for 30-35 minutes, or until golden and browned in places.
Pickled Onions
Add all of the ingredients to a jar and shake. Let it sit, shaking occasionally, for at least an hour before serving. Keep any leftovers in the refrigerator for up to one week.
Refried Beans
In a large frying pan over medium heat, cook the onions for a couple of minutes, or until softened. Add the garlic and cook for another 30 seconds. Add the beans and spices, cook for another minute, then stir in the apple cider vinegar and diced tomatoes. Use a potato masher to mash the bean mixture until a rough paste forms, then stir in the coconut cream. Add additional seasoning if needed.
Swiss Chard
Place all of the ingredients into a bowl and use your hands to mix until the chard is slightly softened. To serve, layer the refried beans, chard, cauliflower, and onions in a batch of spelt tortillas and serve hot.
Notes
• The coconut cream is my secret to making refried beans creamy without adding cheese, or fake cheese. You can't taste the coconut. • The refried beans can stay in the pan with the lid on if you finish them early, it's fine sitting for a while.