It’s taco Tuesday! I love a traditional taco with meat, like these BBQ pineapple chicken tacos, but I also like to eat meatless 3-4 nights a week. Enter these cauliflower tacos with sweet potatoes and corn! The preparation is pretty simple–throw all the vegetables on a sheet pan, season them up, drizzle with olive oil, and roast. And as always with tacos, the toppings are endless. I like some avocado, fresh cilantro, cheese, and homemade salsa on top of mine, but you can leave the cheese off to keep them completely vegan! I love the leftovers of these vegetarian tacos as burrito bowls over some brown rice with plenty of salsa.
For this recipe, you’ll use half of a large head of cauliflower, half an onion, a large sweet potato, and a few ears of fresh corn. This taco recipe may work with frozen or canned corn, but I really recommend fresh for that pop of sweetness. You’ll be generously seasoning them will all the best spices that go into taco seasoning: salt, pepper, garlic powder, chili powder, cumin, and smoked paprika. Can’t go wrong with that! After roasted in the oven, load the filling up into tortillas and add all your favorite toppings.
My kids also like anything that’s wrapped in a tortilla with cheese. For the older 3 I’ll add some cheese and make them into mini burritos. For the baby, she just eats the filling as is! Truly a crowd-pleasing meal that also happens to be meatless.
- ½ head cauliflower, chopped into small florets
- ½ yellow onion, peeled and chopped
- 1 large sweet potato, peeled and diced
- 2-3 ears fresh corn, kernels removed
- 3 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. chili powder
- ½ tbsp. cumin
- 1 tsp. smoked paprika
- 1 can black beans, rinsed and drained
- Corn or flour tortillas
- Fresh cilantro
- Avocado
- Cheese of choice
- Diced red onion
- Lime juice
- Salsa
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and spread the vegetables over it. Drizzle with olive oil. Mix all the seasonings together in a small bowl and sprinkle over the vegetables, using your hands to toss and coat.
- Bake for 20-30 minutes until vegetables are tender and have crispy edges.
- Add the black beans to the pan and toss to combine.
- Serve in tortillas with your favorite taco toppings! cilantro, avocado, salsa, sour cream, cheese, lettuce, red onion, etc.!
- Enjoy!
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Hiii I’m Rayna, a junior in High School! We had your father in class today. Your food looks soooo good:) I will definitely be looking at these recipes.
Hi Rayna! Thanks for saying hi! Hope you enjoyed my dad as a teacher 🙂
Hellooooo Im Lily. I was looking through your blog since I have your dad for a sub currently and he suggested looking your website up. The food you make looks so good and Ill definitly use your recipes. :)))))
Hi Lily! Thanks for saying hi! Hope you enjoyed my dad as a teacher 🙂
Made this last night and the flavors were lovely. I also added the avocado slices in it as they are my all time favourite. Turned out really yummy! Only thing was that I used sprouted corn tortillas and they were a little bit tough. So, next time, I would try with another type of tortilla. Thanks for the recipe!
I’m so glad you liked it! I find flour tortillas to be a little softer, but corn tortillas can also be softened by heating them in the microwave wrapped in a paper towel!
Made this last night and the flavours were lovely. I also added the avocado slices in it, as avocado is my all time favourite. So, it turned out really yummy. Thanks for the lovely recipe!