Chipotle Cauliflower and Black Bean Tacos

I love a good taco, especially if there’s a margarita (preferably fish bowl sized) to go along with it. Living in the Yakima Valley, we have insanely flavorful and fresh options for every kind of taco you could wish for. Whatever you’re in the mood for, there’s a restaurant or food truck available with what you’re craving.

But sometimes, you’ve got to cook at home and when you realize you didn’t pull the meat out of the freezer in time to make the dinner you thought you were going to make, there’s these quick and easy cauliflower tacos.

I treated myself to a new cookbook called ‘What to Cook When You Don’t Feel Like Cooking,’ by Caroline Chambers and never has a cookbook spoken or inspired me so thoroughly in this particular season of life. I’m joking a little bit, but also mostly serious. With my kids busy and older now and our evenings almost always jam packed, dinner has to be flexible, portable and easy to make at 3pm or 8:30pm depending on the night.

Cauliflower is tossed in spices and chipotle peppers in adobo sauce then roasted until crispy and tender. The cauliflower is the perfect smoky spicy bite that goes perfectly with black beans and cojita cheese. I keep things really simple with canned refried black beans, a sprinkle of cabbage slaw for crunch and some smashed avocado. In the time it takes the air fryer or oven to warm up, all the prep is done. In just a few minutes, the cauliflower roasts and its time to assemble the tacos. Everyone can be fed and full in about 30 minutes which is always a win in my book.

This recipe is a great make-ahead option as well, just prep the components and store them in an air-tight container until you’re ready to make a meal.

Chipotle Cauliflower and Black Bean Crispy Tacos

• 1 large head of cauliflower

• 5 tablespoons olive oil, divided

• 1 chipotle pepper in adobo sauce, seeds removed

• 2 tablespoons adobo sauce

• 1 teaspoon smoked paprika

• 1/2 teaspoon chipotle powder

• 1/2 teaspoon ground cumin

• 1 14-ounce can black refried beans

• 12 corn tortillas

• Cojita cheese OR shredded mozzarella cheese

• 2 large avocados

• 1 bunch cilantro

• 1 large lime

• Kosher salt and black pepper

• Cabbage slaw*

Remove any leaves, rinse, then slice the cauliflower in 1-inch slabs, then roughly chop. Transfer to a medium size bowl and drizzle with the olive oil, smoked paprika, cumin and chipotle powder along with a pinch of salt and black pepper.

Mince one chipotle pepper (from the can), removing any seeds. Add the pepper to the cauliflower and drizzle two tablespoons adobo sauce over the cauliflower. Gently mix to combine. Save the rest of the can in an air-tight container or jar with a lid in the refrigerator for another recipe.

Transfer the cauliflower to an air fryer and cook at 400 degrees for about 15 minutes. This can also be done in an oven, layer the cauliflower on a sheet pan and bake at 400 degrees for about 20 to 25 minutes, stirring at least once to make sure the vegetables get crispy and charred on all sides. The cauliflower is ready when its fork tender and golden brown along the edges.

To assemble the tacos, start by prepping the avocados. Mash two avocados in a small bowl with a teaspoon of cilantro leaves, the juice of half a lime and a generous pinch of kosher salt. Set aside. Slice the rest of the lime in wedges for later.

Layer a tortilla with a smear of refried black beans, the cauliflower and a sprinkle of Donita cheese. Fold gently in half. Heat two tablespoons olive oil in a large skillet over medium heat.Transfer the prepared tortillas (two or three at a time) to the skillet and cook on each side until the tortillas are golden brown on both sides and the cheese has melted.

Transfer the crispy tacos to a plate and garnish with cabbage slaw, a scoop of smashed avocado, cilantro leaves and a lime wedge. Repeat the process until all the cauliflower is used up. Serve immediately. Recipe serves 4.

*I love the crunch and texture of cabbage slaw, so I just add a small sprinkle to my tacos. I don’t add dressing or sauce to the slaw. Add it to your tacos if you enjoy a little crunchy texture or skip it if its not your jam.