Cauliflower Tacos with Spicy Sriracha Black Beans

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 1 tablespoon olive oil
  • 1 small head cauliflower, finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 cup salsa
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • One 15-ounce can black beans (do not drain)
  • 1 to 2 teaspoons sriracha hot sauce
  • Kosher salt and freshly cracked black pepper
  • Warm flour tortillas, for serving
  • Guacamole, fresh cilantro, thinly sliced scallions, shredded cabbage or bagged coleslaw mix and sour cream, for topping


Step 1

For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.

Step 2

For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.

Step 3

For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.

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