2x Veggie Taco Recipe
roasted cauliflower, black beans, yam, bell pepper, vegan beet aioli, crispy shallots
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Ingredients
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Taco Filling
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Toss the cauliflower florets, diced yam, and bell pepper in olive oil, ground cumin, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- 2
Prepare the Black Beans
While the vegetables are roasting, rinse and drain the black beans. Heat them in a small saucepan over medium heat, and season with a pinch of salt and pepper. Keep warm.
- 3
Assemble the Tacos
Once the vegetables are roasted, remove them from the oven. In each taco shell, layer the roasted veggies, black beans, and top with vegan beet aioli and crispy shallots.
- 4
Serve
Serve the tacos warm with additional vegan beet aioli on the side for drizzling, if desired.
