Black Bean And Cauliflower Tacos With A Roasted Red Pepper Sauce
Tacos are one of my favorite weekly meals, especially ones that are made from a batch of roasted veggies. What could be easier than tossing some veggies, beans, a few seasonings and oil onto a sheet pan and roasting up for taco night? These tacos are delicious, satisfying and comforting.
I love this meal because it is meal prep friendly. The roasted veggies make a big batch so you can eat for not just one but a few days. Cook once, eat twice is something that can be a lifesaver on busy weekdays and it can help you extend your healthy eating into the next day.
For this meal you can eat these are tacos or you can make them into taco bowls with brown rice or quinoa and some shredded lettuce. Beans are a great source of protein, however, you can easily add additional protein of your choice if you’d prefer. For protein I recommend baked tofu, shrimp or a white fish like cod.
What you need (serves 5-6):
1 head of cauliflower diced
1 15 oz can black beans drained and rinsed
1/2 a red onion sliced
A few pinches of salt
A pinch of fresh ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
A few dashes of turmeric for color
2 tbsp of cooking oil like avocado oil
Tortillas (about 3 small tortillas per serving) warmed according to package instructions
Optional toppings: hot sauce, avocado, fresh minced cilantro, additional prepared protein of choice
Roasted Red Pepper Sauce
1 roasted red pepper
1/3 cup cashews (unsalted)
A few pinches of salt or to taste
The juice from 1 lemon
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 cup of water (plus more as needed to thin)
Directions: Preheat your oven to 420F. Line a baking sheet with parchment paper. Add the cauliflower, black beans, onion, salt, pepper, paprika, cumin, coriander, turmeric and cooking oil to the pan. Toss (or toss in a bowl before transferring to the baking sheet). Place into the oven for 25 minutes. Meanwhile add the Roasted Red Pepper Sauce ingredients to a high speed blender and blend until smooth. Assemble the tacos with the roasted veggies, the sauce and your choice of additional toppings. Enjoy!
Store the sauce in a glass covered jar for up to 5 days. Store the roasted veggies in glass Tupperware for up to 5 days.