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Black Bean Cauliflower Tacos with Chimichurri Yogurt

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Fresh and hearty vegetarian tacos filled with smoky roasted cauliflower, seasoned black beans, and a creamy chimichurri yogurt sauce. Crisp vegetables, avocado, and lime add plenty of color, texture, and brightness.

Ingredients

  • Cauliflower, cut into small florets
  • Cooked black beans, drained and rinsed
  • Olive oil
  • Ground cumin
  • Smoked paprika
  • Chili powder
  • Garlic powder
  • Salt
  • Black pepper
  • Fresh lime juice
  • Plain Greek yogurt
  • Fresh parsley
  • Fresh cilantro
  • Garlic
  • Fresh lime juice
  • Olive oil
  • Dried oregano
  • Red pepper flakes
  • Salt
  • Black pepper
  • Corn or flour tortillas
  • Shredded cabbage
  • Avocado
  • Sliced radishes
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the cauliflower florets on the prepared baking sheet. Toss with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Spread into a single layer.
  3. Roast the cauliflower for 25 to 30 minutes, turning halfway through, until tender with deeply browned and slightly crisp edges.
  4. While the cauliflower roasts, place the drained black beans in a saucepan with a splash of water, a little cumin, salt, and black pepper. Cook over medium-low heat until hot, then stir in fresh lime juice.
  5. Make the chimichurri yogurt by finely chopping the parsley and cilantro. Combine them with the Greek yogurt, minced garlic, lime juice, olive oil, oregano, and red pepper flakes. Season with salt and black pepper and adjust the lime juice to taste.
  6. Warm the tortillas in a dry skillet until soft and flexible, or warm several at once in the oven.
  7. Divide the black beans among the warm tortillas and top with roasted cauliflower. Drizzle generously with chimichurri yogurt.
  8. Finish the tacos with shredded cabbage, avocado, sliced radishes, fresh cilantro, and a squeeze of lime. Serve immediately.

Notes

  • For vegan tacos, replace the Greek yogurt with thick, unsweetened plant-based yogurt.
  • For extra heat, add more red pepper flakes, sliced jalapeños, cayenne pepper, or chipotle powder.
  • Add small pieces of roasted sweet potato alongside the cauliflower for a heartier filling.
  • Pinto beans can be substituted for black beans. Mash some of the beans while heating for a creamier texture.
  • Add pumpkin seeds, pickled onions, extra cabbage, or thinly sliced radishes for additional crunch.
  • Store roasted cauliflower and black beans separately in airtight containers in the refrigerator for up to 4 days. Keep the chimichurri yogurt refrigerated separately.
  • Reheat cauliflower in a 400°F (200°C) oven or air fryer for the best texture.
  • Keep tortillas and fresh toppings separate during storage and assemble the tacos immediately before serving.
  • Frozen cauliflower can be used, but it may require additional roasting time to evaporate excess moisture.

Nutrition

Find it online: https://thefamilycooking.com/black-bean-cauliflower-tacos-with-chimichurri-yogurt/