Roasted Cauliflower And Black Bean Tacos

Roasted Cauliflower And Black Bean Tacos
Makes 10 Prep Time 20 minutes Cook Time 25 minutes Easy As


  • ½ cauliflower (500g), trimmed and cut into small florets
  • 15 cherry tomatoes, halved
  • 1 red onion, sliced
  • 1 tsp Gregg's Smoked Paprika
  • ¼ tsp Gregg's Cayenne Pepper
  • 1 Tbsp olive oil
  • 400 g can Wattie's Black Beans in Springwater
  • 1 large ripe avocado
  • Juice from ½ lime
  • 10 mini sized soft tortillas
  • 175 g pottle Just Hummus Garlic and Lemon
  • 1 ½ cup thinly sliced red cabbage


  1. Preheat the oven to 190C (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. 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. Mash the avocado. Add lime juice. Season with salt and black pepper.
  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.


  • Replace hummus for Wattie’s Burger Chipotle Sauce if wished (however the meal will sit outside of our healthy pick criteria).
  • Use Gregg’s chipotle instead of smoked paprika and cayenne pepper instead.

Swap it out

  • Substitute Wattie’s Chickpeas in Springwater for the black beans if wished.