Roasted Cauliflower And Black Bean Tacos
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45 Min
Prep : 20 minutes Cook: 25 minutes DIFF : Easy As
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Here’s one of our favourite Mexican taco recipes. The cayenne pepper and paprika gives the cauliflower a delicious smokey flavor, simply mix with black beans and top with fresh avocado and lime.
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
½ cauliflower (500g), trimmed and cut into small florets
2
15 cherry tomatoes, halved
3
1 red onion, sliced
4
1 tsp Gregg's Smoked Paprika
5
¼ tsp Gregg's Cayenne Pepper
6
1 Tbsp olive oil
7
400 g can Wattie's Black Beans in Springwater
8
1 large ripe avocado
9
Juice from ½ lime
10
10 mini sized soft tortillas
11
175 g pottle Just Hummus Garlic and Lemon
12
1 ½ cup thinly sliced red cabbage
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How do I make it ?
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Step 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. 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. Step 3
Mash the avocado. Add lime juice. Season with salt and black pepper. 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. Kraft Kitchen Tips!
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.
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