Sometimes the simple basics conspire to deliver big on the tastiness.. like today's cauliflower, black bean & sweet potato tacos!
These little gems were whipped together by our very own chef Staci Bronson in the #BITW's test kitchen.
They're full of flavor, easy to modify to taste and vegan.. absolutely delicious!
Plus, if you opt for corn tortillas, they're also gluten free.
Cauliflower, black bean, sweet potato tacos:
For 8 large tacos, use 1 head of cauliflower, 1 large sweet potato, 1 cup of black beans and some fresh diced pico.
Start by dicing up the sweet potatoes and the cauliflower. Toss them with olive oil, salt and pepper.
A touch of cumin adds to the taco flavor. Bake at 425 for ~30-45 minutes or until crispy.
Fun option: skip the oven on a hot day and grill the veg in the BBQ.
While the veggies are cooking, dice up tomatoes, onion, cilantro and serrano or jalapeño.
Nothing like some fresh pico de gallo. Add lime and salt to taste.
Warm up the beans and tortillas when you have about 5 minutes left of the veggies.
Mix the beans and veg together and top with pico.
Avocado goes great as well.
~ chef Staci