1. Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
2. Gently break up the Cauliflower and Fire Roasted Onions in the bag, then arrange on the prepared pan.
3. Roast for 10 minutes. Remove pan from oven and stir well, distributing sauce.
4. Roast for another 15 minutes.
5. Add black beans and roast for another 5 minutes.
6. Meanwhile, for the chipotle slaw, whisk together sour cream, chipotles, lime juice, honey, salt and pepper in a large bowl. Add cabbage and toss to coat.
7. To serve, heat corn tortillas in a hot non-stick skillet until warm and arrange on warm plates. Divide cauliflower and bean mixture between each tortilla. Top each with cotija cheese and chipotle slaw. Garnish with cilantro, radishes, and a squeeze of lime.
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Directions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
2. Gently break up the Cauliflower and Fire Roasted Onions in the bag, then arrange on the prepared pan.
3. Roast for 10 minutes. Remove pan from oven and stir well, distributing sauce.
4. Roast for another 15 minutes.
5. Add black beans and roast for another 5 minutes.
6. Meanwhile, for the chipotle slaw, whisk together sour cream, chipotles, lime juice, honey, salt and pepper in a large bowl. Add cabbage and toss to coat.
7. To serve, heat corn tortillas in a hot non-stick skillet until warm and arrange on warm plates. Divide cauliflower and bean mixture between each tortilla. Top each with cotija cheese and chipotle slaw. Garnish with cilantro, radishes, and a squeeze of lime.