This vegan, oil-free, simple, spicy, and flavorful taco filling is versatile and can be personalized. I make it with the ingredients listed, but It can be made with just cauliflower and black beans. From this recipe my husband and I had tacos for dinner, and again 5 nights later. The filling could be used in enchiladas or chopped a bit more to fill taquitos. It could be the star ingredient for a taco salad, either cold or heated. Quick, easy, and delicious!
This taco filling was inspired by Ashley Madden’s Spicy Sheet-Pan Cauliflower Tacos, in her Plant-Based Delicious cookbook. Thank you Ashley!
Makes 8-12 tacos, depending on amount of filling
Spice blend:
1 tablespoons chili powder
1 teaspoon onion granules or powder
1 teaspoon garlic granules or powder
1 tablespoon chili powder
1 teaspoon sweet paprika
2 tablespoons nutritional yeast
Fresh ground black pepper
Taco Filling:
1 medium head cauliflower, about 1 1/2 lb without leaves, cut into 1” florets
8-10 ounces cremini mushrooms, chopped into 3/4-1” chunks
1 1/2 cups cooked or canned black beans, drained and rinsed
1/4 -1/2 cup chopped walnuts (optional, but adds nice texture and taste)
1/4 vinegar-based hot sauce, like Sriracha or your favorite
Optional toppings:
Shredded green or red cabbage, or chopped lettuce
1-2 cups salsa, your favorite
1 small red onion, finely chopped
1-2 tomatoes, diced
1-2 avocados, diced or made into guacamole
Vegan sour cream; I love mine
Seasoned refried beans
Chopped cilantro
Limes, or lemons, sliced into wedges
Preheat the oven to 400 F, and line a baking sheet with parchment paper.
Make the spice blend: in a small bowl, mix all spice blend ingredients and set it aside.
Make the filling: In a large bowl, mix the Taco Filling ingredients EXCEPT the hot sauce.
Once mixed well, drizzle over the hot sauce while mixing, and toss to coat evenly.
Sprinkle half the spice mixture over the vegetables, mix well, the add the remaining spice mixture and mix until all is coated well.
Transfer the seasoned vegetable mixture to the prepared baking sheet and bake for 20 minutes. If mixture looks too dry, add several tablespoons of water. With or without the added water, toss and mix the vegetables, distributing everything evenly.
Bake for another 10-15 minutes (check after 10). The cauliflower should be fork-tender and may be starting to char at the edges.
Meanwhile, prep all desired toppings and make available in bowls. Heat the corn tortillas. I stake 6-8 in a small salad plate covered by another one, and heated in the microwave 20-25 seconds, flip, and another 20-25 seconds. May also heat in foil in the oven, or in a large saute pan over medium heat.
Offer the taco filling in a bowl with other toppings—taco bar style.
Enjoy!