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Sweet Potato Black Bean Cauliflower Tacos

Black Bean Cauliflower Tacos

These black bean cauliflower tacos with roasted sweet potato and a chimichurri yogurt are the most satisfying vegetarian tacos around.

Course Main Course
Cuisine Mexican
Keyword black bean tacos, cauliflower tacos, meatless tacos recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 450 kcal

Ingredients

FOR THE CHIMICHURRI YOGURT:

  • 1/2 fresh flat leaf parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1/4 cup olive oil
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 garlic clove peeled
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

FOR THE TACOS:

  • 1 14 ounce can black beans
  • 1 garlic clove smashed
  • 6 sprigs fresh cilantro plus more for garnish
  • 1 teaspoon salt divided
  • 2 sweet potatoes peeled and cubed
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Tortillas

Instructions

  1. Preheat oven to 375 degrees. While oven is preheating, make the chimichurri yogurt. Puree parsley, cilantro, oregano, olive oil, yogurt, vinegar, garlic, crushed red pepper, cumin and salt in a food processor. Set aside.

  2. Pour black beans with canning liquid into a small saucepan. Add garlic, cilantro and 1/2 teaspoon salt. Simmer over low heat, stirring occasionally, for 15-20 minutes or until most of liquid has absorbed.
  3. Toss sweet potatoes and cauliflower with olive oil, cumin and remaining 1/2 teaspoon of salt. Spread onto a baking sheet in a single layer and roast for about 20 minutes.
  4. Assemble tacos onto warmed tortillas, starting with a layer of black beans followed by cauliflower and sweet potato. Top with a drizzle of chimichurri yogurt and fresh cilantro leaves.

Recipe Notes

These would also be awesome with kabocha or butternut squash instead of sweet potatoes.