Black Bean Tacos with Adobo Cauliflower

January 1, 2017 | Gluten Free, Taco, Vegan, Vegetarian

One of my favorite flavor combinations is sweet and spicy. Add a bit of smokiness on top of that and it’s guaranteed I’ll love it. These vegan black bean tacos have all those flavors, and I hope you’ll love them as much as I do.

In a mash up of Latin American and Filipino adobo flavors, the black beans are cooked with coconut milk and caramelized charred onions. Mash them to your heart’s content like your favorite refried beans. I tend to like mine thicker and slightly chunky. Unlike traditional refried beans, the coconut milk adds a bit of tropical warmth. The cauliflower is roasted with adobo seasoning featuring paprika and chili because roasted cauliflower is pretty much the best thing ever.

You can easily make the beans and the cauliflower ahead of time. Then reheat and assemble for an easy weeknight dinner or taco bar. However you make them, these black bean tacos will have flavor packed in every bite.

Coconut Black Bean Taco | @theseasonedveg

4.5 from 2 votes
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Black Bean Tacos with Adobo Cauliflower

These vegan, gluten free black bean tacos are topped with smoky adobo roasted cauliflower. Make ahead for an easy dinner!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 1 head cauliflower, cut into 1 inch pieces
  • 3 tablespoons coconut oil, divided
  • 2 tablespoons adobo seasoning
  • 1 small onion, finely diced
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon tamari or soy sauce
  • 2 cups cooked black beans
  • 1/2 cup coconut milk
  • 8 to 10 small corn tortillas
  • Chopped scallions, for topping

Instructions

  1. Preheat oven to 425°F. Place cut cauliflower on a large baking sheet.

  2. Melt 1 tablespoon coconut oil and mix with adobo seasoning. Pour over cauliflower and toss to evenly coat. Roast for 35 to 45 minutes, until cauliflower is tender.

  3. In a heavy bottomed pan, heat 2 tablespoons coconut oil over medium heat. Add onions and salt. Stir to coat onions thoroughly. Cook 10 to 15 minutes until translucent and slightly blackened, stirring occasionally.

  4. Pour in rice vinegar and tamari or soy sauce to deglaze pan. Add in garlic, cooked black beans and 1/2 cup coconut milk. Let cook about 5 minutes. Then, mash beans with a potato masher, fork, or spoon. Add more coconut milk as needed to get desired thickness. Remove beans from heat.

  5. To assemble, warm tortillas in a pan or in the microwave. Spoon black beans and cauliflower into tortilla. Top with scallions and fold in half to serve. Repeat with remaining tortillas, beans and cauliflower.

Recipe Notes

SEASONED SECRET
Slightly charred onions are delicious in this black bean mixture. I also let the cauliflower get a little brown, making this dish extra smoky.

FROM SCRATCH
Make your own beans on the stovetop or in a slow cooker.

CHECK THE FRIDGE
This recipe can be made with broccoli or even sweet potatoes instead of cauliflower. I’ve also made this recipe with canned black beans; just be sure to rinse and drain the beans before cooking.

Adobo Cauliflower Tacos | @theseasonedveg

Blog Comments

This was a big hit in my house! The cauliflower turned out better than any I’ve made before. I didn’t have coconut oil so I substituted olive oil. Seemed to be fine! I loved how simple this was to make. A definite go to!

Glad it hear that, Ana! Thanks for sharing. I would definitely recommend a mild olive oil, without a strong flavor, or another light flavored oil if you don’t have coconut.


These are hands down the best way I have had black beans. They are creamy with lots of flavor! Usually I need some cheese with my beans, but the creaminess and fat of the coconut milk means I can eat these all by themselves and be very happy.

Thanks, Tracy! I love this unexpected combination of the coconut milk with the black beans. Let me know if you try these beans with anything else!

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