Tacos with roasted cauliflower and black beans
Oven cauliflower with cumin, red cabbage slaw and an avocado and lime sauce
Active: 25 min
Waiting time: 20 min
620 kcal per person
26 g protein per person
Mexican
Protein source: black beans · Carb source: corn tortillas
oven gluten-free soy-free nut-free
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Ingredients for 4 people
- 12 corn tortillas, small size
- 1 cauliflower, in small florets
- 800 g black beans, canned, drained and rinsed
- 300 g red cabbage, very finely sliced
- 1 ripe avocado
- 2 lime, the juice
- 10 tbsp fresh coriander, roughly chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 10 tbsp olive oil
- to taste salt and pepper
Method
- Preheat the oven to 210 degrees. Mix the cauliflower with the olive oil, cumin, paprika, salt and pepper and roast for 20 min until the edges are brown.
- Mix the red cabbage with the juice of one lime and a pinch of salt. Knead briefly by hand, then it turns softer.
- Mash the avocado with the juice of the second lime and 2 tbsp of water into a sauce. Season with salt.
- Warm the black beans in a small pan with a splash of water. Warm the tortillas briefly in a dry pan.
- Fill each tortilla with beans, cauliflower and red cabbage slaw. Spoon the avocado sauce over it and sprinkle with coriander.
Tip
No corn tortillas to be found? Small wheat wraps work too, but then the gluten-free tag drops away.
Keeps for 2 days in the fridge
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