Aren’t tacos the best? Try a twist on conventional tacos with these TURMERIC ROASTED CAULIFLOWER & BLACK BEAN TACOS WITH CUMIN-LIME CREMA and get ready for a fiesta in your mouth!
I see Mexican cuisine as a great platform
to get creative with vegetables and flavors and come up with exciting combinations!
These tacos are no exception.
You never knew that combining turmeric roasted cauliflower with refried black beans would be so delicious... Well, now you do!
If the roasted cauliflower is good, the cumin-lime crema is out of this world! And it’s the perfect complement to all the rest of the flavors.
There are a couple of steps to this recipe, but they all can be done simultaneously. So, you can sit down to a delicious plate of tacos in under 30 minutes!
So, make these on Taco Tuesday, or make any night a Taco Night. They are that easy and that good!
Let’s get started!
TURMERIC ROASTED CAULIFLOWER & BLACK BEAN TACOS WITH CUMIN-LIME CREMA
WHAT YOU'LL NEED:
For the Turmeric Roasted Cauliflower:
1 large head cauliflower
4 medium garlic cloves, peeled and minced
2 Tbsp olive oil
1 tsp each: ground cumin, sea salt, paprika
1/2 tsp each: black pepper, ground turmeric
For the Refried Black Beans:
1 small white onion, diced
2 (15-ounce) cans black beans
3 Tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp each: chili powder and black pepper
For the Cumin Lime Crema:
1 small garlic clove, minced
1/4 Cup lime juice
3 Tbsp tahini
1 Tbsp olive oil
1/2 Tbsp Mexican hot sauce
1/2 tsp ground cumin
1/4 tsp sea salt
For Serving:
Corn or flour tortillas
Avocado, chopped fresh cilantro, fresh lime wedges, and/or thinly-sliced radishes for topping
HOW TO MAKE IT:
Preheat oven to 450°F.
In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, black pepper and ground turmeric until evenly combined.
Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet. Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
Start on your refried beans while the cauliflower is in the oven by draining the beans and reserving 1/2 cup of the can liquid.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Add the beans, reserved can liquid, salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until the texture is mashed and thick. Taste and season with additional salt, if desired. Set aside.
Finally, prepare the Cumin-Lime Crema by adding the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt to a small bowl, and stir together the until evenly combined. Add 1-2 tablespoons water if necessary to achieve a creamy consistency.
Once your cauliflower is done roasting, assemble the tacos by placing a layer of refried black beans in a warmed tortilla, then top with the cauliflower and a drizzle of the crema. Add whatever other toppings you desire.
Enjoy!
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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Recipe adapted from
gimmesomeoven.com
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