Plant-Based Tacos

Plant-Based Tacos

This recipe features a hearty filling of cauliflower, black beans and corn, seasoned with a blend of aromatic spices for a savoury kick. Wrapped in a whole-wheat tortilla and topped with fresh vegetables and nutritional boosters like flaxseed meal and nutritional yeast, these tacos offer a satisfying meal that’s both delicious and good for you.


  • ½ cup cauliflower florets
  • 1 tablespoon water
  • 1 tablespoon extra virgin olive oil
  • ½ cup canned black beans, rinsed
  • ¼ cup canned sweetcorn, rinsed
  • ¼ cup onion, chopped
  • ¼ teaspoon onion powder
  • ¼ tsp garlic powder
  • ¼ tsp Cajun seasoning
  • ¼ tsp paprika powder
  • ¼ teaspoon ground cumin
  • 1 large whole wheat tortilla


  • 1 tablespoon taco sauce
  • 1 tablespoon ground flax seed meal
  • 1 tablespoon nutritional yeast
  • ½ tomato, diced
  • 1 cup shredded dark leafy greens

Method of cooking:

In a saucepan over medium heat, add the cauliflower florets and water. Cover and steam for about 5 minutes or until tender.

Add the olive oil, black beans, corn, chopped onion, onion powder, garlic powder, Cajun seasoning, paprika and ground cumin to the pan with the cauliflower. Cook for another 5-7 minutes, until everything is heated through and the onions are translucent.

Heat the wholemeal tortilla in a separate pan or microwave.

Spoon the cauliflower and bean mixture into the centre of the tortilla.

Top with the taco sauce, ground flaxseed, nutritional yeast, diced tomato and shredded dark leafy greens.

Fold the tortilla over the filling to create your taco.

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