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–+ servings
Three cauliflower tacos topped with pickled red onions.
4.80 from 10 votes

Roasted Cauliflower Tacos with Refried Beans

Author: Alexandra Daum
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Description

Vegan cauliflower tacos filled with winter vegetables like chard and pickled red onions. Refried beans make up the base here and you won't miss the summery toppings usually served with tacos for this cold weather version.

Ingredients

Roasted Cauliflower

  • 1 medium head cauliflower about 700 grams/24.7 oz, cut into small florets
  • 2 teaspoons olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper to taste

Refried Beans

  • 1 teaspoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 300 grams (2 cups) cooked black beans
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper to taste
  • 100 grams (½ cup) diced tomatoes, canned or fresh
  • 2 tablespoons coconut cream optional

Swiss Chard

  • 1 bunch swiss chard about 100 grams/3.5 oz
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

For Assembly

Metric - Cups

Instructions

Roasted Cauliflower

  • Preheat the oven to 200°C (400°F).
  • Place the cauliflower florets onto a large baking sheet. Add the oil, salt, cumin, paprika, pepper, and cayenne pepper. Mix until the cauliflower is well coated.
    1 medium head cauliflower, 2 teaspoons olive oil, ½ teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon pepper, ½ teaspoon cayenne pepper
  • Bake for 20-25 minutes, or until the cauliflower is golden.

Refried Black Beans

  • Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for a couple of minutes, or until softened and fragrant.
    1 teaspoon olive oil, 1 small onion
  • Stir in the garlic and cook for another 30 seconds.
    2 cloves garlic
  • Add the beans, cumin, salt, pepper, and cayenne pepper. Stir to coat the beans in the spices.
    300 grams (2 cups) cooked black beans, 1 teaspoon cumin, ½ teaspoon sea salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper
  • Stir in the tomatoes, then mash the mixture into a coarse paste with the back of a wooden spoon or a potato masher. Let it simmer over low heat while the cauliflower finishes cooking, but tip the lid if the tomatoes contained a lot of water.
    100 grams (½ cup) diced tomatoes, canned or fresh
  • If you'd like, stir the coconut cream through the mixture once the refried beans are ready, and season to taste.
    2 tablespoons coconut cream

Swiss Chard

  • De-stem and tear the chard into rough pieces. Place it into a bowl with the olive oil, lemon juice, salt, and pepper.
    1 bunch swiss chard, 1 teaspoon olive oil, 1 teaspoon lemon juice, ¼ teaspoon sea salt, ¼ teaspoon pepper
  • Use your hands to mix, massaging the leaves slightly, until the greens are softened and slightly wilted.

Assembly

  • Layer the fillings into the tortillas with refried beans first, followed by the chard, and then the cauliflower. Top with pickled onions and any other toppings you'd like and serve immediately.
    1 batch spelt tortillas, Pickled red onions

Nutrition

Serving: 1 | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 803mg | Fiber: 13g | Sugar: 6g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.