These vegan, gluten free black bean tacos are topped with smoky adobo roasted cauliflower. Make ahead for an easy dinner!
Preheat oven to 425°F. Place cut cauliflower on a large baking sheet.
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.
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.
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.
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.