These Roasted Cauliflower Tacos are loaded with flavor and deliciously easy to make.
We utilize store-bought refried beans as the time-saving, creamy base. Then we add roasted cauliflower and sweet potatoes, and top with avocado and Chimichurri sauce.
Phenomenal!
These tacos are a great way to get more veggies into your day and to use all the fresh herbs in your garden.
What is Chimichurri?
If you’re new to Chimichurri, you’re in for a treat. Similar to pesto, it’s made with fresh herbs, garlic, lime, olive oil, vinegar and chili. It’s zesty, bright, flavorful and you can use it to top almost anything!
Chimichurri originates from Argentina and tastes amazing on grilled steak or chicken. But it’s equally amazing on roasted veggies, potatoes, eggs, and salmon. And it makes these tacos AMAZING.
You can easily make your own Chimichurri sauce, or pick up a delicious version at your local grocer. I love this one from Trader Joe’s because it has cilantro in addition to other herbs.
For these delicious tacos, here’s what you’ll need:
- 1 head cauliflower, cut into florets
- 1 sweet potato, sliced lengthwise into wedges
- 1 lime, sliced into wedges
- 1 can refried black beans (or pinto if you prefer)
- 1 jar Chimichurri Sauce
- 1 avocado, sliced
- 1 package corn tortillas
- *Cilantro for garnish (optional)
How to Make Roasted Cauliflower Tacos
Preheat oven to 425°F
- Place chopped cauliflower and sweet potato on a baking sheet (for easy cleanup, use parchment paper to line the pan).
- Drizzle the veggies with olive oil and roast them for 20 minutes.
- Meanwhile, slice the avocado and warm the beans and tortillas.
- Remove the veggies from the oven and assemble the tacos.
- To Serve the Tacos
- Spread a spoonful of the warm beans on a tortilla.
- Top with a wedge of sweet potato and a few pieces of cauliflower.
- Top with sliced avocado and drizzle with Chimichurri sauce.
Enjoy!
