Vegan

Roasted Cauliflower Tacos with Lime-Cilantro Slaw

Black Bean Salsa and Tortilla Chips
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Ingredients

  • 2 heads cauliflower, cut into small florets
  • 1 cup thinly sliced onion
  • 5 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 4½ tsp salt-free Mexican seasoning, divided
  • 1¼ tsp each salt and pepper, divided
  • 1 (1-lb) pkg shredded cabbage and carrot mix
  • ½ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • 12 (5- to 6-inch) corn tortillas
  • 2 avocados, peeled, pitted, and sliced

Instructions

  1. Place 2 large rimmed baking sheets in oven. Preheat oven to 475°F.
  2. Combine cauliflower, onion, 4 Tbsp oil, garlic, 4 tsp Mexican seasoning, and 1 tsp each salt and pepper. Spread in a single layer on hot pans; cook 15 to 18 minutes or until charred, turning once halfway through cooking.
  3. Combine cabbage and carrot mix, cilantro, lime juice, remaining 1 Tbsp oil, remaining ½ tsp Mexican seasoning, and remaining ¼ tsp each salt and pepper.
  4. Fill tortillas evenly with avocado slices, cauliflower mixture, and cabbage mixture.

Side Dish Ingredients

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (8-oz) container fresh salsa
  • 1 tsp salt-free Mexican seasoning
  • 1 (16-oz) pkg tortilla chips

Side Dish Instructions

  1. Combine black beans, salsa, and Mexican seasoning. Serve salsa with chips and tacos.

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