Healthy Black Beans and Rice Tacos with Roasted Cauliflower and Crema just got a whole lot more exciting! These are loaded with flavor, they’re a breeze to prepare and the filling only needs to cook for 10 minutes! In other words say hello to a new favorite super fast dinner.
Taco Tuesday is everyone’s favorite night. A night filled with family, tacos, and all of the best food. Here one of the best taco night ideas to inspire your feast! They’re easy, inexpensive and quite versatile—start with a base of rice, seasoned black beans, top with crisp cauliflower and finish it off with a delicious crema.
HOW TO MAKE THESE BLACK BEANS AND RICE TACOS:
The process is just simple,
Prepare the Rice
Make the black beans filling
Blend the crema
Roast the cauliflower
And assemble!
WHAT ARE THE BEST TOPPINGS FOR TACOS?
I typically put out a toppings bar and include some or all of the following taco toppings
- Shredded cheese
- Diced tomatoes
- Minced red onion
- Jalapenos
- Sour cream
- Guacamole
- Olives
- Shredded lettuce
- Cilantro
- Diced avocado
STORING SUGGESTIONS:
Store individual components separately, and reheat as needed. Or, you could easily turn this recipe into a burrito bowl by serving the black beans, cauliflower and toppings on a bed of taco rice.
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Black Bean and Rice Tacos with Roasted Cauliflower
Ingredients
Taco Rice:
- 1 tbsp butter
- 1/2 cup long grain rice
- 1 cup chicken broth
- 1/2 cup southwest corn with poblano and red peppers
- 1/8 tsp chili powder
- 1/8 tsp cumin
- 1/4 tsp garlic powder
- 1/8 tsp dried oregano
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh cilantro chopped
Black Beans Filling:
- 1 can black beans drained and rinsed
- 1/2 cup tomato salsa
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
Avocado Cilantro Crema:
- 1/4 medium avocado
- 1/4 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1 tsp lime juice or more to taste
- 1 clove garlic minced
Roasted Cauliflower:
- 1 head cauliflower cut into florets
- 2 tbsp taco seasoning
- 2 tbsp oil
- Salt as required
Assemble:
- 8 6-inch yellow corn tortillas, warmed
- Shredded Mexican blend cheese diced tomatoes
Instructions
Taco Rice:
- In a large saucepan, over medium heat melt the butter. Add the rice and cook for about 2 minutes, stir frequently.
- Stir in the remaining ingredients, bring to a boil. Cover and reduce heat.
- Simmer for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.
Black Beans Filling:
- In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.
Avocado Cilantro Crema:
- In a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 tbsp water).
Roasted Cauliflower:
- Toss the cauliflower with seasoning, oil and salt. Air Fry or Bake for 15 mins at 350F.
Assemble:
- To assemble tacos, on each tortilla layer rice, black bean mixture, avocado cilantro lime crema, cauliflower, cheese and tomatoes. Serve immediately.
Notes
- Microwave the tacos as per the package instructions.
- Refrigerated salsa can be found in the produce section of the grocery store. If using homemade use one that includes tomatoes, onions, cilantro and garlic.
- You find the canned black beans in Canned goods aisle.
- I have used about 1/3 portion of one medium bunch of cilantro, so use mostly leaves and some stem.