Black Bean and Cauliflower Vegan Tacos

April 21, 2014 by Kari Karch

Meatless Monday’s have become somewhat of a staple in my household. I love the challenge to find new alternatives to classic staples such as ground beef tacos. I could never imagine cauliflower and black beans would taste just like a street vendor taco! Try these and you will not only fall in love with the taste, but you will be surprised by how many calories and fat grams you save as well! Happy Eating:)


preparation time
20 mins

cook time




1 head cauliflower

1 onion sliced

4 garlic cloves minced

2 tablespoons chili powder divided

1 can organic black beans drained and rinsed

1 teaspoons sea salt

1 teaspoons cumin

1 teaspoons corriander

0.5 teaspoons smoked paprika

0.25 teaspoons cayenne pepper

1 teaspoons cracked black pepper

0.5 cup crushed tomatoes San Marzano

0.25 cup vegetable stock

12 corn or flour tortillas

1 Cherry Fresca Recipe below in description


Step 1

1. Prepare the cauliflower "rice" by removing the leaves and bottom stem from the cauliflower. Grate the cauliflower using either a box grater or the food processor to produce rice-sized pieces. To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process or you'll have cauliflower dust!

Step 2

2. Once the cauliflower is grated, reserve one tablespoon of the grated cauliflower for garnish and heat a very large skillet over medium-high heat. Add the olive oil and onion. Cook, stirring, until it begins to brown. Add the cauliflower and garlic and saute for 3-4 minutes. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.

Step 3

3. Drain and rinse the beans well and add them to the skillet. Add the remaining chili powder and all remaining seasonings. Add the tomatoes and stock, cook on medium until heated through and flavors are combined. Add salt to taste.

Step 4

4. To serve, place about 1/3 cup of filling in a small corn tortilla and garnish with lettuce, cherry tomato salsa fresca, sliced avocado, cilantro, and a sprinkle of grated cauliflower. I like to use a pinch of finishing salt such as Maldon Sea Salt. Allow about 3 tortillas per person. Cherry Tomato Salsa Fresca: 1 pint cherry tomatoes 1 jalapeno, chopped red onion, chopped 1 garlic clove 2 Tablespoons cilantro salt and pepper to taste Place all ingredients into a Kenmore blender and pulse till combined. Can be made up to 2 days in advance. Serve at room temperature for best flavors.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.