Cheesy Cauliflower Black Bean Crispy Tacos- a Vegetarian taco recipe

Welcome to the world of flavor-packed vegetarian delights with my Cheesy Cauliflower Black Bean Crispy Tacos! This easy-to-make recipe is designed to satisfy your cravings for a delicious, hearty meal without compromising on taste or texture. Perfect for busy weeknights or lazy weekends, these tacos require minimal effort while delivering maximum satisfaction. The star ingredients include tender cauliflower florets, protein-rich black beans, and a generous layer of gooey melted cheese, all encased in a crispy taco shell that are baked. The combination of textures and flavors in every bite is sure to make these tacos a household favorite, even among meat lovers.

To elevate the experience, I’ve paired these delectable tacos with a zesty Roasted Jalapeño Dipping Sauce. This sauce adds a kick of spice and a depth of flavor that perfectly complements the cheesy goodness of the tacos. The best part? It's all baked, keeping things simple, healthy, and hassle-free.

Whether you're a seasoned vegetarian or just looking to explore meatless options, these Cheesy Cauliflower Black Bean Crispy Tacos are a crowd-pleaser that will have everyone asking for seconds. Let's dive into this easy-to-follow recipe and bring the fiesta to your kitchen!

Happy Cooking!

Servings: 4-5 servings

Prep Time: 15-20 mins

Baking Time: 1 hour

Total Time: 1.5 hours

Ingredients: 

Roasted Veggies:

• 1 large cauliflower head cut into small pieces

• 15.5 oz black beans; (soaked and boiled or canned)

• 1 big red onion cut finely

• 1 bell pepper cut finely (any color you like)

• 5-6 cloves of garlic, thinly sliced or minced

• 2 tbsp olive oil

• 1/2 tbsp Chili flakes

• 1/2 tbsp paprika powder

• 1/2 tbsp cumin powder

• 1/2 tsp cinnamon powder

• 1 tsp oregano

• 1 tsp Salt as per taste

• 1/2 tsp Pepper

• 1/2 tsp sugar

• 1/2 tbsp cornstarch

• 1 chipotle pepper with 1.5 tbsp adobo sauce; check notes for alternatives

• 2 tbsp chopped coriander leaves

Roasted Jalapeno Dipping Sauce:

• 2-3 jalapenos sliced in half vertically, keep the seeds for a little spice

• 1/3 cup Greek yogurt

• 1/2-1 tsp honey as per taste

Assembly:

• 10-12 small soft corn/flour tacos of your choice ( I used white corn tacos)

• 1.5 cups shredded cheddar cheese

• Oil to brush

Directions: 

1. Roasted Veggies: Preheat oven to 400F. Line a sheet tray with parchment paper.

2. In a mixing bowl add onions, peppers, cauliflower, garlic, black beans, and chopped coriander. Add spices- salt, oregano, red chili flakes, cumin powder, coriander powder, paprika, cinnamon powder, sugar, and pepper along with corn starch, and chipotle pepper and adobo sauce Give it a toss till everything is coated well. Drizzle olive oil and mix well.

3. Transfer the veggies to the tray to roast in the oven. Place the sliced jalapenos on one side of the tray and brush with olive oil. Let it cook for 35-40 mins, giving it a toss midway (including flipping the jalapenos). The veggies, especially the cauliflower should be cooked through.

4. Reduce the oven temperature to 350F.

5. Take the veggies out of the oven, transfer them back to the mixing bowl, and give it a good toss.

6. Roasted Jalapeno Dipping Sauce: Blend the jalapenos in a mixer and blend till smooth. Mix it with the yogurt & honey. It’s ready!

7. Assembly:

   1. Heat the tacos slightly so they can bend without breaking. lay them on the same baking tray.

   2. Sprinkle cheese on the tacos and Top it with the roasted veggies.

   3. Fold over to form the tacos and use a toothpick to hold it in place.

   4. Brush some olive oil on the tacos.

   5. Bake for 10-12 mins, flipping them midway till crispy. I remove the toothpicks when I flip them over since they should hold their shape.

   6. Take them out of the oven and serve!

8. You can serve these with any condiments you like salsa if you want but the roasted jalapeno dipping sauce is enough!

Notes/Tips:

• You can roast the vegetables, and prepare the dipping sauce from before, and keep them.

• Toothpicks help keep them in place in the oven.

• If you don’t have chipotle pepper - add 1/2 tbsp paprika and add 1 tbsp tomato paste.

• Corn tacos get crunchier than flour tacos so you can choose what you prefer.

• You can use hung yogurt if you don’t have Greek yogurt.