Buffalo Cauliflower and Black Bean Tacos
Ingredients
- Tortillas
- Romaine lettuce
- Mashed avocado
- Cilantro
Buffalo cauliflower
- 1 cauliflower, cut into bite-sized pieces
- Olive oil
- Hot sauce
- Vegan butter (optional)
Ranch dressing
- 1/2 cup vegan mayo
- 1 tablespoon apple cider vinegar (ACV)
- Salt
- Onion powder
- 2 tablespoons non-dairy milk
- Dill
Black bean filling
- 1 can organic black beans
- Water
- Cumin
- Paprika
- Chili powder
- Salt
- Onion powder
Preparation
Preheat oven to 425°F
Cut cauliflower into bite-sized pieces, toss with olive oil, and bake for 25 minutes until half cooked.
Melt hot sauce with vegan butter (optional), coat the cauliflower evenly, and bake for another 20 minutes until crispy.
Rinse the can of black beans, add to a pan with a little water, cumin, paprika, chili powder, salt, and onion powder. Cover and cook on medium heat until water is absorbed, then lower heat and mash slightly.
Prepare ranch dressing by mixing 1/2 cup vegan mayo, 1 tablespoon ACV, salt, onion powder, 2 tablespoons non-dairy milk, and dill.
Assemble tacos by placing buffalo cauliflower or black bean filling in tortillas, and top with romaine lettuce, ranch dressing (for cauliflower tacos), mashed avocado, and cilantro
