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.
Servings 4 people
- 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
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.
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