Roasted Cauliflower, Corn, and Black Bean Tacos with Avocado

If I were to ever write a cookbook, it would probably be a cookbook about tacos. I consider myself a taco enthusiast whose diet is probably 70% taco-based. There are others out there who might be more equipped to talk about the whole spectrum of tacos - because I don't eat pork or any other weird meats, but I do consider myself a well-versed seafood and vegetarian taco maker.

Since moving to Seattle, I have discovered a love for these tiny corn tortillas made by Mission. These tortillas are made from corn flour and are roughly the size of your palm. I virtually eat all of my meals with them. For breakfast, I'll scramble eggs with cheese, add some beans and avocado, and top with hot sauce. I usually keep a few tubs of taco fixings in the fridge that I can grab in a pinch - shredded chicken, tofu, sliced cabbage, tomatoes, cheese, avocados, beans, roasted veggies. I nearly never get sick of tacos.

I'm always trying to come up with new taco combinations. I generally lean heavy towards beans and veggies, and these roasted cauliflower, corn, and black bean tacos have been a hit around here lately. After trying these tacos, Sebastian has also decided that he now likes roasted cauliflower, which is definitely a major win. We're slowly trying to get him to like vegetables again, so I find that roasting vegetables with oils and seasonings, serving them in a mixed up ensemble with other foods he likes, generally, he can't tell. If he can't pick out a vegetable, we're good.

There's a bit of prep work involved in these tacos - grilling the corn, roasting the cauliflower, and frying the beans - but it is all worth it. I just love how many delicious and healthy ingredients I can cram into one taco. Tacos really are the best.

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makes 10 tacos

prep time: 30 minutes

cooking time: 70 minutes

2 cobs corn

1 tsp unsalted butter

1 head of cauliflower, chopped

6 tbsp olive oil

salt and pepper

2 cans black beans

1/2 onion, diced

2 cloves garlic, grated

2 avocados, sliced

10 small corn tortillas

 1 bunch cilantro, chopped

hot sauce


1/2 cup plain yogurt

juice from 1 lime

2 tsp maple syrup or honey

salt and pepper

Preheat the grill to 400ºF.

Pull back the corn husks and remove the silk. Rub the corn with butter, salt, and pepper, and then fold the husks back around the corn. Wrap the corn in aluminum foil and place onto the grill. Cook for 30 minutes. Remove the corn from the grill and let cool enough to touch. Right before you are about to assemble the tacos, slice the kernels from the cob.

Preheat the oven to 425ºF. Toss the cauliflower, 3 tbsp olive oil, salt, and pepper on a baking sheet. Place the baking sheet into the oven and bake for 35 - 40 minutes (tossing occasionally), until the cauliflower is golden brown and crunchy.

In a large frying pan, heat 3 tbsp olive oil on medium. Add the diced onions and fry until the edges start to brown. Add the 2 cans of beans with their liquid, and the garlic. Fry for 10 minutes, occasionally mashing the beans with the back of the spatula. Cook until soft and tender.

Add all of the dressing ingredients to a Mason jar and shake.

Heat the tortillas either using a frying pan, the microwave, or my favorite method - slightly charring them using the gas oven burner flame and a pair of tongues - gently flipping from side to side until nice black grill marks appear.

Assemble the tacos with a generous smear of black beans, grilled corn, roasted cauliflower, sliced avocado, and a drizzle of dressing. Hot sauce and cilantro are optional. Serve warm.