Roasted Cauliflower and Black Bean Tacos with Chipotle Lime Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Earthy roasted cauliflower and smoky black beans nestled in warm tortillas, drizzled with a tangy chipotle lime sauce for a flavorful vegetarian taco option. This Mexican-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs Cauliflower florets, Black beans, drained and rinsed, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups Cauliflower florets
• 1 can (15 oz) Black beans, drained and rinsed
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Freshly ground black pepper
• 8 small Corn tortillas
• 1/2 cup Greek yogurt
• 1 tbsp minced Chipotle peppers in adobo sauce
• 2 tbsp Fresh lime juice
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Red onion, finely diced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper until evenly coated.
2. Step 2: Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through, until golden and tender.
3. Step 3: While cauliflower roasts, prepare chipotle lime sauce by mixing 1/2 cup Greek yogurt with 1 tbsp minced chipotle peppers in adobo sauce and 2 tbsp fresh lime juice until smooth and tangy.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: To assemble tacos, divide roasted cauliflower and 1 can (15 oz) drained black beans evenly among tortillas. Top each with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and drizzle with chipotle lime sauce.
6. Step 6: Serve immediately while warm and flavorful.