Roasted Cauliflower, Onion & Red Pepper Tacos With Achiote Seasoning

I love making cauliflower tacos, and I’m always trying to come up with new ways to make them. Achiote paste is something used when making “Cochinita Pibil”, a famous Mexican dish. I decided to use it for these tacos together with some other seasonings, and added onion and red peppers. They came out great! Hope you give it a try! Let’s eat more plants!

Ingredients

• 1 head of cauliflower
• 1 red pepper
• 1 red onion
• 2 cloves of garlic
• 1 Tbsp achiote paste
• 1 Tbsp hot water
• 2 Tbsps lime juice
• 2 Tbsps low sodium vegetable broth
• 2 Tbsps olive oil
• 1 tsp ground coriander
• 1 tsp dried oregano
• Pinch of paprika and cumin
• Salt & pepper
• 1 can no salt added sweet corn
• 1 can low sodium refried beans
• Shredded cabbage
• 1 diced tomato
• Chopped cilantro
• Corn tortillas
• Extra lime juice or hot sauce (optional)

Directions

1. Cut up cauliflower in small pieces
2. Cut onion and pepper in medium slices
3. Make a “sauce” by mixing achiote paste with hot water, then add lime juice, vegetable broth, olive oil, coriander and oregano. Mix well!
4. Add the “sauce” to the cauliflower, pepper and onion and toss to coat.
5. Sprinkle some salt and pepper and toss again.
6. Roast at 375°F until veggies have a bit of browning, about 20 minutes.
7. While the veggies are roasting drain and rinse the corn. Warm it up in a pan and season with paprika, salt & pepper.
8. In another pan warm up the refried beans and season with cumin, salt & pepper if necessary.
9. Chop cabbage, cilantro and tomato.
10. I like to warm up the corn tortillas using a pan on the stove (kind of old school), but you can use the oven instead. Once tortillas are warm place inside a towel to keep them warm.
11. When veggies are ready, put a layer of beans on a tortilla, then corn and veggies, and top with cabbage, tomato and cilantro. You can squeeze a bit of lime juice on top or put hot sauce if you prefer!