My New Favorite Taco Recipe, and Bonus! It’s Vegan

I have found my new favorite taco recipe. It’s super simple and tastes amazing. It also happens to be vegan. I first spotted this recipe on Pinterest and when we had some cauliflower from our weekly farm delivery I decided to give it a try. I did a few things differently than the original recipe and my version is below.

For instance, I added in a bag of roasted corn from Trader Joe’s that I had in the freezer and swapped out black beans for kidney beans because it is what we had in the pantry. I also opted not to char my tortillas and used lemon instead of lime because that is what we had on hand. If you’d like to see the original recipe, you can find it here.

Roasted Cauliflower, Sweet Potato and Corn Tacos

Ingredients
  

  • 1 sweet potato
  • 1 head of cauliflower, cut into florets
  • 1 bag of frozen corn
  • 1 can kidney beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprikia
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1 lemon, juiced
  • corn tortillas
  • cilantro for garnish

Chipotle Lime Crema

  • 1/4 cup roasted unsalted cashews
  • 1 can chopped green chilies
  • 1 clove garlic
  • 1/2 tsp chili powder
  • 1/2 tsp paprkia
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 cup water
  • 1 lemon, juiced

Mashed Avocado

  • 1 avocado
  • 1 lemon, juiced
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 425 degrees. Line a baking sheet with foil.
  • Combine your cauliflower florets and diced sweet potatoes in a large bowl. Swirl in the olive oil and season with chili powder, cumin, paprkia, garlic powder, oregano and salt. Squeeze in lemon juice (or lime if you have it) on top of it. Combine. Then add the veggies to your baking sheet arranged in a single layer.
  • Roast the vegetables for 25 minutes, stirring halfway. After that, add the kindney beans to the pan and add a little more salt. Cook for 5 additional minutes, then take out of oven and set aside.
  • Make the crema: add all the ingredients to a food processor or blender and combine. Set aside.
  • Mash your avocado with the lemon juice and salt.
  • Put a base layer of the mashed avocado on your tortilla, followed by the roasted veggies and then top with the cashew lime crema. Garnish with some cilantro on top.

The next time that I make this recipe (which I think will become a weekly staple – it’s that good!) I will triple it so that I can make the filling ahead of time and freeze it. It would make a perfect grab and go meal. I don’t know about you but despite the fact that I love to cook, I can be a lazy eater. These pre-made are a perfect solution, and so healthy.

This was also my first time using a cream made from nuts versus dairy (our attempt at trying a month of vegan got stalled – ha!) and it was amazing. I will definitely be using this method again and experimenting with other things like maybe a cupcake frosting? Anyway, I hope you enjoy these as much as I do.

Photos by Michelle Smith Creative for Gather Goods Co

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