Close up Overhead view of 3 spicy black bean and cauliflower tacos with pickled red onion on light brown background

Spicy Black Bean and Cauliflower Tacos

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Stovetop, Oven


These spicy black bean and cauliflower tacos are one of our favorite options for Taco Tuesday! They’re finished with a creamy vegan avocado crema, pickled red onion, fresh cilantro and a squeeze of lime for freshness.



Spicy Black Beans: 

  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 of a chipotle pepper in adobo sauce, diced finely
  • 1/2 tbsp of adobo sauce from the can of chipotles
  • 1 can black beans, drain a little bit of the liquid but not all

Roasted Cauliflower: 

  • One large head of cauliflower, cut into small florets
  • 3 tbsp oil 
  • 2 1/2 tbsp white rice or arrowroot flour
  • 2 tsp chili powder
  • 2 tbsp nutritional yeast
  • 1 1/2 tsp coconut sugar
  • 1 1/2 tsp cumin
  • 1 1/4 tsp fine salt
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • Optional: 1/2 tsp smoked paprika

Avocado Crema:

  • 1 cup cashews, soaked for 23 hours in room temp water
  • 1 medium avocado
  • 3 tbsp fresh cilantro
  • 3 tbsp freshly squeezed lemon juice
  • 1/41/3 cup water
  • 1 tsp fine salt


  • Tortillas of choice
  • Garnish: pickled onion, cilantro, lime


Black Beans: 

  1. In a small pot, sauté onion in a bit of neutral oil until softened – about 5-7 minutes. Add garlic and continue cooking for a minute or two until garlic is softened and fragrant.
  2. Add tomato paste, cumin, paprika, salt and chipotles in adobo. Stir well, then add black beans. Let simmer and cook for about 5 minutes.
  3. Remove from heat and use an immersion blender to blend mixture – we usually just pulse it a few times so there are still some larger pieces of black beans. It doesn’t need to be a purée. If you don’t have an immersion blender, you can mash with the back of a wooden spoon.


  1. Preheat oven to 400 F. 
  2. Break up cauliflower into small, evenly-sized florets.
  3. Add spices & flour to a large bowl, then add cauliflower and oil and toss well until well-coated. 
  4. Spread evenly on baking sheet and roast for 35-40 minutes, rotating pan and stirring cauliflower halfway through. 
  5. Remove from oven and let cool. 

Avocado Crema: 

  1. Drain cashews well and add to blender with remaining ingredients. Blend until smooth and creamy – add more water if needed to thin out. 
  2. To assemble tacos, start with a warm tortilla, followed by a layer of black beans, then cauliflower, then crema, then any garnishes.