Charred Cauliflower and Red Onion Tacos

If there’s one food I absolutely love, it’s tacos. You can mix and match all kinds of ingredients. I always try to change it up every time though. This was my first go at these charred cauliflower and red onion tacos and wow, they are delicious 😋🌮. These tacos have a mouthwatering smoky flavor from the combination of fire roasted corn and chipotle salsa 🤤. The cabbage adds the perfect crunch factor that most crave. These tacos are a joy to eat and contain a significant amount of nutrients from the cauliflower and cabbage all the way to the black beans (oh yeah, there’s black beans in here too) 🤯.

Total Time:

30 minutes including prep

Ingredients

Produce

(1) 10 to 12 oz package of fresh cauliflower florets; or use 1 head of cauliflower, chopped into bite size pieces
1 Medium red onion, thinly sliced
3/4 Cup frozen roasted corn, thawed
1 Cup shredded red cabbage
1/2 Cup sliced green onions
1/4 Cup chopped fresh cilantro
Lime wedges

Other

3/4 Cup jarred chipotle salsa
(1) 15oz can, no salt added black beans, drained and rinsed (1 1/2 cups)
(8) 6 inch corn tortillas, warmed

Directions

Preheat oven to 450ºF. Line a baking sheet with foil. Place cauliflower, red onion, and 1/4 cup salsa into a large bowl and toss to coat. Then place onto prepared baking sheet. Roast for 15 minutes or until cauliflower is tender and charred, stirring once.
While cauliflower is roasting, stir the black beans, corn, and remaining 1/2 cup salsa together in a bowl.
When cauliflower mixture is done, assemble tacos by spooning the bean mixture onto warmed tortillas, followed by cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges. Enjoy

*This recipe was made with slight modifications from Nancy Macklin, Forks over Knives: 100 Best Plant Based Recipes*