Sheet Pan Chipotle Cauliflower Tacos - Cooking With Parita
Vegan Sheet Pan Chipotle Cauliflower Tacos | cookingwithparita.com
Sheet Pan Chipotle Cauliflower Tacos

Vegan Sheet Pan Chipotle Cauliflower (+other veggies) sandwiched between crunchy oven-baked tortillas and vegan cheese – this recipe is guaranteed to be your new favourite dinner! Why you’ll love these Vegan Tacos: Food Advertisements by easy – this recipe is made using just your oven, making it incredibly simple!

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Vegan Sheet Pan Chipotle Cauliflower (+other veggies) sandwiched between crunchy oven-baked tortillas and vegan cheese – this recipe is guaranteed to be your new favourite dinner!

Why you’ll love these Vegan Tacos:

easy – this recipe is made using just your oven, making it incredibly simple! (and you’ll have less dishes to wash!!)

healthy – these tacos have cauliflower, bell peppers, sweetcorn, black beans onions + spices!


delicious – a crunchy baked taco shell, packed with chipotle seasoned veggies and a slice or two of vegan cheese. 

What you’ll need to make Sheet Pan Chiptole Cauliflower Tacos:

  • cauliflower
  • mixed peppers
  • tinned sweetcorn
  • tinned black beans
  • onion
  • garlic cloves
  • ground cumin
  • chipotle paste
  • salt
  • chilli powder
  • vegan cheese (optional)
  • corn or wheat tortillas

How to make Chipotle Sheet Pan Cauliflower Tacos:

  1. Chop up the cauliflower into bite-sized chunks.
  2. Slice bell peppers and onions.
  3. Add chopped cauliflower, sliced bell peppers, sliced onions, black beans, sweetcorn, ground cumin, salt, chilli powder, dried oregano, chipotle paste and olive oil into a big enough baking tray.
  4. Give everything mix, until all the veggies are coated in the spices.
  5. Bake for 30-40 minutes or until slightly charred.
  6. Place 3-4 tortillas onto a baking sheet, drizzle with olive oil. Massage that one to make sure it’s covered in olive oil. Flip over (so the oiled side is faced down), add half a slice of vegan cheese, chipotle spiced veggies, the other half of vegan cheese. Fold over. Place a baking sheet over the folded tacos.
  7. Bake for 15-20 minutes or until it’s achieved your desired crispiness!
  8. While Tacos are baking, make the coriander-lime sauce by combining fresh coriander, vegan yoghurt, spring onions, garlic, lime juice + zest.

What to serve with these Vegan Chipotle Cauliflower Tacos:

  • avocados
  • vegan mayo
  • coriander-lime sauce
  • garnish of freshly chopped coriander
  • mango salsa
  • coriander-lime rice

Watch the how-to tutorial:

These Vegan Sheet Pan Chipotle Cauliflower Tacos are SO easy to make! Don’t believe me? Watch this quick tutorial!

FAQ’s:

Is this recipe gluten free? Yes! Just make sure the tortillas you buy are gluten free!

Is this recipe spicy? It can be! If you’re not a fan of spicy food just omit or reduce the amount of chilli powder!

Can I make the Chipotle spiced filling ahead? Yupp! Just pop it in the oven for a few minutes to re-heat the mixture before stuffing them in your tacos!

More simple vegan dinner recipes:

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Vegan Sheet Pan Chipotle Cauliflower Tacos

These Sheet Pan Chipotle Cauliflower Tacos are vegan, easy, healthy and SO good! Say hello to your new favourite dinner!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 tacos 1x
  • Category: Main Course
  • Cuisine: Mexican
Vegan Sheet Pan Chipotle Cauliflower Tacos | cookingwithparita.com
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Units Scale

Ingredients

  • 1 medium cauliflower (chopped into bite sized chunks)
  • 2 bell peppers (sliced)
  • 1 onion (sliced)
  • 340 g tinned sweetcorn (drained)
  • 400 g tinned black beans (drained)
  • 23 tbsp chipotle paste
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 tsp chilli powder
  • salt
  • 1/2 cup olive oil (plus more for tacos)
  • 2 garlic cloves
  • 10 corn or wheat tortillas (*see notes)
  • 10 vegan cheese slices (shredded vegan cheese will work too!)

Coriander-Lime Sauce

  • 1/2 cup fresh coriander (aka cilantro) (chopped)
  • 1/2 cup vegan yogurt
  • 2 spring onions (chopped)
  • 12 garlic (grated)
  • 1 lime (juice and zest)
  • black pepper + salt (optional, I didn't add it)

Instructions

Taco filling

  1. Pre-heat oven to 220°C/428°F
  2. Add chopped cauliflower, sliced bell peppers, sliced onions, black beans, sweetcorn, ground cumin, salt, chilli powder, dried oregano, chipotle paste and olive oil into a big enough baking tray.
  3. Give everything mix, until all the veggies are coated in the spices.
  4. Bake for 30-40 minutes or until slightly charred. Stirring often.

Assembly

  1. Bring tempreture of the oven down to 200°C/390°F.
  2. Place 3-4 tortillas onto a baking sheet, drizzle with olive oil. Massage that one side to make sure it's covered in olive oil. Flip over (so the oiled side is faced down), add half a slice of vegan cheese, chipotle spiced veggies, the other half of vegan cheese. Fold over. Place a baking sheet over the folded tacos.
  3. Bake for 15-20 minutes or until it's achieved your desired crispiness!
  4. While Tacos are baking, make the coriander-lime sauce by combining fresh coriander, vegan yogurt, spring onions, garlic, lime juice + zest. (You may want to double this coriander-lime sauce recipe!)
  5. Enjoy!

Notes

You can use corn or wheat tortillas in this recipe! 

Nutrition

  • Calories: 200