Vegetarian Roasted Cauliflower, Black Bean and Tahini Tacos
Preparation
15 min
Total
35 min
4
Servings
Give Taco Tuesday a modern makeover with these Vegetarian Roasted Cauliflower, Black Bean and Tahini Tacos. Dempster’s® 100% Whole Wheat 7” Tortillas are filled with a mixture of black bean puree, roasted cauliflower and fresh tahini to elevate this classic family favourite. The Mexican-inspired flavours and plant-based ingredients are sure to keep you coming back for more. Serves four.
MADE WITH Dempster’s® 100% Whole Wheat Medium Tortillas
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INGREDIENTS
- 4 Dempster’s® 100% Whole Wheat 7" Tortillas
- 1 tsp (5 mL) each ground cumin, ginger and paprika
- 1 tsp (5 mL) each salt and pepper, divided
- 1/2 tsp (2 mL) brown sugar
- 1/4 tsp (1 mL) each ground cinnamon and coriander
- Pinch each ground allspice, cloves and cayenne pepper
- 6 cups (1.5 L) small cauliflower florets
- 2 tbsp (30 mL) olive oil
- 1 can (398 mL) black beans, drained and rinsed
- 1/3 cup (75 mL) lemon juice, divided
- 2 tbsp (30 mL) tahini paste
- 1 clove garlic, minced
- 1 cup (250 mL) shredded lettuce
- 1/3 cup (75 mL) pico de gallo sauce
DIRECTIONS
- Preheat oven to 425°F (220°C).
- Stir together cumin, ginger, paprika, 1/2 tsp (2 mL) each salt and pepper, brown sugar, cinnamon, coriander, allspice, cloves and cayenne pepper.
- Toss together cauliflower, oil and 1 tbsp (15 mL) of the spice mixture.
- Arrange in single layer on parchment paper-lined baking sheet.
- Bake for 20 to 25 minutes or until golden brown and tender.
- Meanwhile, in blender, mix together beans, 2 tbsp (30 mL) water, 1 tbsp (15 mL) lemon juice, and remaining spice mixture until coarsely ground.
- Whisk together tahini paste, remaining lemon juice, garlic, and remaining salt and pepper until smooth.
- Assemble tortillas with black bean mixture, roasted cauliflower, lettuce and pico de gallo.
- Drizzle with tahini sauce.