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–+ servings
two cauliflower tacos on a pate topped with avocado, cilantro, and red cabbage
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Sheet Pan Cauliflower Tacos with Halloumi and Black Beans

Sheet Pan Cauliflower Tacos with Halloumi and Black Beans - easy enough to whip up for a weeknight dinner, and delicious enough to impress a crowd. Easily vegan and gluten free. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 392kcal
Author Katie Trant

Ingredients

  • 1 large cauliflower broken down into bite-sized florets
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional!
  • 8 oz package halloumi cheese diced
  • 1 (14oz) can black beans
  • 2 medium limes sliced into wedges
  • 1 bunch cilantro chopped
  • 1 large avocado diced
  • 8 small flour tortillas
US Customary - Metric

Instructions

  • Preheat your oven to 200°C / 400°F.
  • Place the cauliflower onto a large rimmed sheet pan, and drizzle with olive oil. 
  • Add the smoked paprika, cumin, and chili powder (and cayenne if using), and use your hands to toss well. 
  • Place the sheet pan into the oven and roast for 15 minutes
  • Add the cubed halloumi to the pan with the cauliflower, and toss well. Return to the oven for another 10 minutes
  • Remove the pan from the oven and add the black beans. Stir to combine well. 
  • Serve tacos with warm tortillas and toppings of your choice. 

Nutrition

Calories: 392kcal | Carbohydrates: 22g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Sodium: 88mg | Potassium: 668mg | Fiber: 9g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 101.7mg | Calcium: 51mg | Iron: 1.5mg