Black Bean and Spicy Cauliflower Tacos

I’m not really known for cooking a lot of vegetarian dishes, but the black beans and cauliflower in these tacos make them hearty and filling enough that I don’t even realize they’re meatless. Okay, that’s a lie, but I promise that I don’t miss the protein. Feel free to adjust the spice level by adding more or less sriracha and cayenne, where indicated. All told, this meal takes about 35 minutes, making it a perfect addition to the weeknight rotation.

INGREDIENTS:

• 1 head cauliflower, cut into large pieces (about 1 1/2-2 inches)
• 2 tbsp. olive oil
• Salt
• Ground pepper
• 2 tbsp. sriracha sauce
• 1 can black beans, drained
• 1/2 red onion, diced
• 3 tbsp. apple cider vinegar
• Dash of cumin
• Dash of cayenne
• Red cabbage, thinly sliced
• Avocado, sliced
• Corn tortillas
• Creamy lime sauce

PREPARATION:

Preheat oven to 400 degrees. Toss cauliflower in olive oil, salt and pepper (to taste), and sriracha.

Arrange in a single layer on a baking sheet and roast for 20 minutes, tossing halfway through cooking.

Cool slightly, then chop into smaller (1/2-inch) pieces.

Meanwhile, put black beans into a small saucepan and heat on medium for a few minutes, until warm. Stir in the diced onion and cook for 5 minutes, or until onion is soft. Then add the vinegar. Squish some of the beans with the back of a spoon or fork, to get a thicker consistency. Continue to heat on medium another 5 minutes, stirring often. Season with a dash each of cumin and cayenne (or more, if you like).

Warm tortillas on a plate between damp paper towels by microwaving for about 10 seconds or so. Arrange beans and cauliflower on tortillas, top with cabbage, avocado, and creamy lime sauce.