Sheet Pan Cauliflower & Black Bean Tacos
with Crisp Side Salad in Garlic Vinaigrette
Cooking time
25 minutes
Servings
4
Calories
540 /serving
One is the happiest number when it comes to cleanup, so we know you’ll appreciate how this recipe is streamlined for a single sheet pan. Fling on florets of cauliflower, giving them a coppery hue thanks to a mellow Mexican-style spice mix. Follow up with a mélange of nutritious black beans and tomato chunks, and send all veggies into warm wheat tortillas that kids can hold in their hands. A quick side salad brings crispness between bites.
We will send you:
- 100g Radishes
- 300g Cauliflower florets
- 3 Garlic cloves
- 2 Tomatoes
- 1 Head of romaine lettuce
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Total Fat
24 g
Saturated Fat
5 g
Sodium
1160 mg
Total Carb
71 g
Sugars
7 g
Protein
18 g
Fibre
16 g
Preparation
Start the filling
Preheat the oven to 450°F. Roughly chop the cauliflower. Mince the garlic. On a lined sheet pan, toss the cauliflower with a drizzle of oil, ¾ of the spices and S&P. Roast, 12 to 13 min., until partially cooked. Remove from the oven, stir and add ¾ of the garlic; toss well. Roast, 5 to 6 min., until lightly browned and crisp-tender.
Mise en place
Meanwhile, roughly chop the lettuce. Halve the radishes lengthwise; thinly slice crosswise. Small-dice the tomatoes. Drain and rinse the black beans. In a medium bowl, combine the tomatoes, black beans, a drizzle of oil, the remaining spices and S&P.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Finish the filling
Meanwhile, when the cauliflower is lightly browned, remove from the oven and add the tomato-black bean mixture. Roast, 4 to 6 min., until warmed through.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, remaining garlic, 4 tbsp oil and S&P. Add the lettuce and radishes; toss well.
Plate your dish
Divide the tortillas between your plates. Top with the filling. Serve the salad on the side. Bon appétit!
