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)
- 2–3 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)
- 1–2 garlic (grated)
- 1 lime (juice and zest)
- black pepper + salt (optional, I didn't add it)
Instructions
Taco filling
- Pre-heat oven to 220°C/428°F
- 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.
- Give everything mix, until all the veggies are coated in the spices.
- Bake for 30-40 minutes or until slightly charred. Stirring often.
Assembly
- Bring tempreture of the oven down to 200°C/390°F.
- 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.
- Bake for 15-20 minutes or until it's achieved your desired crispiness!
- 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!)
- Enjoy!
Notes
You can use corn or wheat tortillas in this recipe!
Nutrition
- Calories: 200