Mexican · main

Cauliflower and Black Bean Tacos with Chipotle Crema

Name: Cauliflower and Black Bean Tacos with Chipotle Crema
Prep time: 48 min
Total time: 48 min
Cuisine: Mexican
Ingredients: cauliflower — 100 g; olive oil — 41 g; cumin — 10 g; smoked paprika — 5 g; salt — 5 g; black pepper — 3 g; black beans — 425 g; sour cream — 118 g; mayonnaise — 27 g; chili powder chipotle — 100 g; lime — 65 g; corn tortillas — 800 g; red cabbage — 100 g; cilantro leaves — 30 g; cotija cheese — 57 g

Cauliflower and Black Bean Tacos with Chipotle Crema reads citrus 5.5, sourness 5.4 and richness 4.0 on Palate's 0–10 flavor X-ray — a Mexican main, about 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 1.8 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 4.3 / 10
Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.4 · Richness 4.0 · Salinity 3.8 · Smoke 3.2 · Herbaceous 3.1 · Heat 2.9 · Umami 2.8 · Earthy 2.6 · Funk & Ferment 2.5 · Warm Spice 2.1 · Bitterness 1.6 · Sweetness 1.6 · Nutty 1.2 · Floral 0.9 · Fruity 0.8

What's in it (15)

cauliflower — 100 g
olive oil — 41 g
cumin — 10 g
smoked paprika — 5 g
salt — 5 g
black pepper — 3 g
black beans — 425 g
sour cream — 118 g
mayonnaise — 27 g
chili powder chipotle — 100 g
lime — 65 g
corn tortillas — 800 g
red cabbage — 100 g
cilantro leaves — 30 g
cotija cheese — 57 g

Time & effort: about 48 min · effort: involved

Nutrition (per 100 g, engine-estimated): 280.5 kcal, 10.8 g protein, 5.6 g fat, 50.1 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Preheat the oven to 425°F. On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of the olive oil, the cumin, smoked paprika, 3/4 teaspoon of the salt, and the black pepper; spread in a single layer. Roast, stirring once halfway through, until deeply browned and charred at the edges and tender when pierced, 25-28 minutes.
While the cauliflower roasts, whisk the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, and half the lime juice together in a small bowl. Season with a pinch of salt and set the crema aside.
Also while the cauliflower roasts, warm the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the black beans and cook, mashing about a third of them against the pan with a fork, until heated through and slightly thickened, 4-5 minutes; remove from heat.
In a medium bowl, toss the sliced cabbage with the remaining lime juice and the remaining 1/4 teaspoon salt. Let stand at room temperature to soften slightly, at least 10 minutes.
Just before the cauliflower finishes, warm the tortillas one at a time directly over a gas flame or in a dry skillet over medium-high heat, until charred in spots and pliable, 20-30 seconds per side. Stack and wrap in a clean towel to keep warm.
Remove the cauliflower from the oven once deeply browned at the edges.
Build the tacos: spoon the warm black beans onto each tortilla, then top with roasted cauliflower, a handful of the lime-dressed cabbage, a drizzle of chipotle crema, and a scatter of cilantro and cotija. Serve immediately.

Dishes with a similar flavor shape

Chipotle Chicken Burrito with Roasted Corn — Tex-Mex
Beer-Battered Baja Fish Tacos — Mexican
Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
Grilled Chicken Shawarma Skewers — Middle Eastern
Sheet-Pan Fish Tacos with Crunchy Slaw — Mexican · Baja

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.