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Chili Lime Cauliflower Tacos with Pinto Beans. Sliced avocado and slice of lime.

Chili Lime Cauliflower Tacos

Our Vegan Chili Lime Cauliflower Tacos are so hearty that they will satisfy your cravings! This isn't your average vegetable taco. It's where the richness of seasoned pinto beans combines with the zing of chili-lime cauliflower in a harmonious way. A layer of flavors is produced by this gourmet mix with the well-seasoned pinto beans and the soft, lime-roasted cauliflower that has been imbued with spicy flavors. The freshness of the cilantro and the smoothness of the avocado combine to make this dish unforgettable as you savor each bite. These tacos honor the best of the Southwest and Mexican-inspired cooking. It offers a delicious lunch as well as a gourmet adventure.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

For the cauliflower

  • 1 small head cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

For the seasoned pinto beans

  • 1 15 can pinto beans, drained and rinsed
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut aminos (or soy sauce or tamari)
  • pinch of cayenne

For the tacos

  • 8 small corn or flour tortillas
  • 1 avocado
  • fresh cilantro, chopped
  • lime wedges
  • vegan sour cream (topping)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the cauliflower florets and toss until they're well coated with the marinade.
  • Spread the marinated cauliflower florets on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and slightly crispy at the edges.
  • While the cauliflower is roasting, in a small bowl, combine the drained and rinsed pinto beans with smoked paprika, garlic powder, onion powder, cayenne, and coconut aminos or soy sauce. Stir to coat the beans with the seasonings.
  • In a small saucepan, warm the seasoned pinto beans over medium heat until heated through.
  • Warm the tortillas according to the package instructions. To assemble each taco, place a generous scoop of roasted cauliflower on a tortilla. Top with seasoned pinto beans, avocado slices, and chopped cilantro.
  • Squeeze fresh lime juice over the taco fillings and fold the tortillas. Serve the Vegan Chili Lime Cauliflower Tacos with extra lime wedges on the side.