Servings: Serves 5
Ingredients
- 1 small onion, diced
- 2 – 2½ cups peeled, cubed sweet potato (about 1 large, cut into ½-inch cubes)
- 2 cups bite-sized cauliflower florets (about ½ medium head)
- 2 cloves garlic, minced
- 1 15-ounce can black beans, rinsed and well-drained
- 1 4-ounce can roasted green chiles, drained
- 2 Tbsp. Primal Kitchen Avocado Oil (or other cooking fat of choice)
- 1 tsp. taco seasoning (try our Homemade Taco Seasoning)
- ½ tsp. salt
- Juice of 1 lime
- 10 corn tortillas
- ½ cup Primal Kitchen Vegan Ranch Dressing (or ranch dressing of choice)
- 1 Tbsp. chipotle pepper in adobo sauce from a can or ¼–½ tsp. chipotle pepper powder
- Fresh cilantro, diced avocado and lime wedges for serving
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy clean up.
- In a small bowl, combine oil, lime juice, taco seasoning and salt.
- Add onion and sweet potato cubes to baking sheet. Pour ½ of oil and spice mixture over vegetables and toss to coat.
- Bake in preheated oven for 12 minutes. After 12 minutes, remove pan from oven and add cauliflower florets, garlic, green chilies, and remaining oil/spice mixture. Toss again to coat and return to oven.
- Bake an additional 15 minutes or until cauliflower is crisp tender. Add drained black beans to baking sheet, stir gently and return to oven for an additional 5-7 minutes or until beans are warmed through and vegetables are tender.
- While vegetables are baking, combine Vegan Ranch Dressing with chipotle pepper powder and stir to combine.
- Chop cilantro, cut limes into wedges and dice avocado for serving.
- Serve with warm corn tortillas, sauce and all the fixins’!
Notes
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Nutrition Information
- Serving Size: 2 tacos with 1 1/2 Tbsp. sauce
- Calories: 415
- Fat: 15g
- Sodium: 251mg
- Carbohydrate: 60g
- (Fiber: 13g
- Sugar: 10g)
- Protein: 12g