Recipe: Cauliflower and Black Bean Wheat Taco

Prepping Time: 5 Min
Cooking Time: 25 Min
Total Time: 30 Min

Course: Entree – 4
Mexican-Inspired, Vegan



  • 2 Small heads cauliflower (chopped into bite-sized pieces)

  • 2-4 tbsp Avocado oil

  • 3 tsp Ground cumin
  • 2 tsp Chili powder
  • 2 tsp Smoked paprika
  • 1 tsp Sea salt

Chipotle Sauce

  • 4 Small-medium cloves garlic (skin on)
  • 1/4 cup Raw almonds
  • 1 (15-ounce) can diced fire-roasted tomatoes (drained)
  • 1-2 Medium cloves raw garlic (peeled)
  • 2 tbsp Olive oil (or sub water)
  • 1 Medium lime, juiced (~3 tbsp or 45 ml as original recipe is written)
  • 1/4 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Sea salt (plus more to taste)
  • 1 tbsp Maple syrup (plus more to taste)

  • 1-2 Whole chipotle peppers in adobo sauce (more for spicier sauce)

For Serving

  • 12-15 Whole wheat tortillas – separate recipe
  • Lime juice/wedges
  • Fresh cilantro (optional)
  • Thinly sliced red cabbage (optional)
  • Sliced avocado (optional)


1. Roast garlic in air fryer – cut bottom of whole garlic to expose cloves, drizzle with olive oil and himalayan or sea salt. Place in aluminum foil pockets (don’t fully cover the garlic cloves). Place in air fryer and cook at 390°F for 20-25 min.

2. Once garlic is done take out carefully, thenlayer the seasoned cauliflower florets in the air fryer. Cook at 390°F for 12 min (flipping florets mid cooking)
3. While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
4. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.
5. To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).
6. Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350°F (176°C) oven until warm (best when fresh).

Nutrition Facts (per 1 – three taco serving): Calories: 440 ⁄ Carbohydrates: 51.6 g ⁄ Protein: 10.1g/Fat: 24.3g/Saturated Fat: 3g/Trans Fat: 0g/Cholesterol: 0mg/Sodium: 990mg/Potassium: 688mg/Fiber: 9.3g/Sugar: 9.2g