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Vegan Black Bean and Cauliflower Tacos

Black bean and cauliflower tacos are the easy plant-based meal we all need right now. Tons of spices such as cumin, paprika and curry powder make this dish stand out from other bland vegan tacos along with a vegan version of lime crema. We liked this crema so much we wanted to put it on all of our noodles and veggies forever. Feel free to mix it up with your favorite taco toppings and add a starch to the starch pan if you’d like. This is a taco train we can all get on!

My Cook: Vegan Black Bean and Cauliflower Tacos

  • Servings: 3-4
  • Difficulty: 2 hours and 15 minutes
  • Print

Ingredients

  • ½ small white onion, diced
  • 3 tbsp + 2 tsp extra-virgin olive oil, divided
  • 15 oz can black beans, drained and rinsed
  • ½ tsp chili powder
  • ¾ tsp freshly ground black pepper, divided
  • 1 medium head cauliflower, chopped into bite-size florets
  • 4 garlic cloves, peeled and minced, divided
  • 1½ tsp ground cumin, divided
  • 1 tsp kosher salt
  • 1 tsp paprika
  • ½ tsp crushed red pepper flakes
  • ½ tsp curry powder
  • ¼ cup lime juice (about 2 limes)
  • 3 tbsp tahini
  • 1 tbsp Mexican-style hot sauce
  • 6-8 corn tortillas

Directions

Combine diced onion and 2 tsp olive oil to a Suvie pan, broil for 8-10 minutes until onion is translucent. After the broil add black beans, ½ tsp chili powder, ½ tsp salt, ¼ tsp black pepper to the onion. Mix to combine. Return to the upper right side of Suvie.

In another Suvie pan add cauliflower, 3 minced garlic cloves, 1 tsp cumin, 1 tsp salt, 1 tsp paprika, ½ tsp red pepper flakes, ½ tsp black pepper, and ½ tsp curry powder to a Suvie pan and lightly mix. Add to upper left zone of Suvie.

Wrap corn tortillas in foil and place in lower left zone of Suvie. Fill reservoir, enter settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 150 degrees, 1 hour

Vegetable: 12 minutes

Starch: 0 minutes

During the cook, prepare the vegan crema. In a small bowl whisk together 1 garlic clove, ¼ cup lime juice, 3 tbsp tahini, 1 tbsp olive oil, 1 tbsp hot sauce, ½ tsp ground cumin, and ¼ tsp salt.

After the cook, remove the cauliflower from Suvie. Drain excess water from the pan and toss with 2 tbsp olive oil. Return to Suvie and broil for 10 minutes.

During the broil prepare any optional toppings you would like. When the broil is finished, remove the cauliflower, black beans and tortillas from Suvie. Serve cauliflower and black beans in the corn tortillas topped with the vegan crema and any additional toppings you prefer.

Nutrition Info (based on 4 servings per recipe, not including optional toppings): Calories 420, Fat 22g, Sodium 430mg, Carbs 48g, Protein 13g

CategoriesVegetarian
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