This is my take on a recipe from Plays Well With Butter.
These are some of the tastiest tacos I’ve ever tried, no lie! I think they’re also perfect if you want a meatless option because the texture of the cauliflower and sweet potatoes is very hearty and filling.
Know before you go:
- Serving: 3 tacos
- Yield: 6 servings
- Tools and utensils: cutting board and knife, large mixing bowl, baking paper, baking sheet, blender or food processor, measuring cups and spoons
Ingredients
Tacos
- 1 large head of cauliflower
- 4 small sweet potatoes
- 1 can of black beans
- 1 Tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp kosher salt
- juice of 1 lime
- corn tortillas
Chipotle Lime Crema
- 1/2 cup cashews (raw, unsalted)
- 2 chipotle peppers (in Adobo sauce)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 3 cloves of garlic
- juice of 2 limes
- 1 cup of water
Guacamole
- 2 ripe avocados
- juice of 1 lime
- 1/2 tsp salt
Optional
- Queso Fresco
- fresh cilantro
- extra lime wedges
Process
Preheat oven for 425º F. Chop the cauliflower and sweet potatoes into bite-size pieces. Add to a large mixing bowl then add olive oil, spices, lime juice and toss to coat. Spread the vegetables onto a paper-lined baking sheet and roast in the oven for 25 minutes.
In a blender or food processor, add spices, garlic, chipotle pepper, cashews, lime juice, and water. Blend on high speed for about 30 seconds, till very smooth and creamy.
After 25 minutes, add black beans to the baking tray with the vegetables, then roast an additional 5 minutes.
Prepare the guacamole by scooping the avocado away from its skin into a medium-sized bowl. Add lime juice and salt and smash the ingredients together until you have a desired smooth consistency.
Assemble the tacos: Warm tortillas on the stove (or let’s be real, the microwave works great too). Spread some guacamole on the base of the tortilla. Add the roasted veggie mixture next, then drizzle a generous amount of chipotle cashew sauce on top. Garnish with queso fresco, cilantro, and a spritz of lime. Et voila!
For leftovers, just store your veggies and any extra crema sauce in airtight containers in the refrigerator. Pull them out for a quick lunch! It works great in a bowl too, if you want to ditch the tortilla.
If you’re on Pinterest, save the pin below! (Tap the Pinterest icon in the bottom right corner of the image)
When you do try these amazing tacos, snap a pic and make sure to tag @lauranearandfar and #lauranearandfar on Instagram!