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.

Cauliflower: 

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.