Roasted Cauliflower and Black Bean Taco Salad Recipe | How to Make Oven Fried Taco Shells

black beans

🥗Healthier: kidney beans

💰Cheaper: canned pinto beans

Kidney beans offer similar nutrition, while pinto beans are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is often less expensive.

Cut cauliflower into florets and sprinkle with chili powder, Mexican oregano, salt, and garlic powder.

Add half a can of Mexican tomato sauce to the cauliflower and drizzle with 2 or 3 tablespoons of oil.

Preheat oven to 450°F.

Place the cauliflower in a preheated pan and roast in the oven.

In a separate pot, combine rinsed black beans with remaining Mexican tomato sauce, diced onions, diced green chilies, Mexican oregano, smoked paprika, and salt.

Heat the black bean mixture for about 15-20 minutes.

Prepare taco shells by brushing corn tortillas with oil, microwaving for 10 seconds, and hanging them over oven racks to bake until crispy.

Assemble the taco salad by mixing Roma lettuce and spinach, then adding toppings including black beans, roasted cauliflower, avocado, and sour cream or Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens