Ingredients

The following ingredients have 5 Servings
  • 1 small onion, diced
  • 2 – 2½ cups peeled, cubed sweet potato (about 1 large, cut into ½-inch cubes)
  • 2 cups bite-sized cauliflower florets (about ½ medium head)
  • 2 cloves garlic, minced
  • 1 15-ounce can black beans, rinsed and well-drained
  • 1 4-ounce can roasted green chiles, drained
  • 2 Tbsp. Primal Kitchen Avocado Oil (or other cooking fat of choice)
  • 1 tsp. taco seasoning (try our Homemade Taco Seasoning)
  • ½ tsp. salt
  • Juice of 1 lime
  • 10 corn tortillas
  • ½ cup Primal Kitchen Vegan Ranch Dressing (or ranch dressing of choice)
  • 1 Tbsp. chipotle pepper in adobo sauce from a can or ¼-½ tsp. chipotle pepper powder
  • Fresh cilantro, diced avocado and lime wedges for serving

Instruction

  • Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy clean up.
  • In a small bowl, combine oil, lime juice, taco seasoning and salt.  
  • Add onion and sweet potato cubes to baking sheet. Pour ½ of oil and spice mixture over vegetables and toss to coat.
  • Bake in preheated oven for 12 minutes. After 12 minutes, remove pan from oven and add cauliflower florets, garlic, green chilies, and remaining oil/spice mixture. Toss again to coat and return to oven.
  • Bake an additional 15 minutes or until cauliflower is crisp tender. Add drained black beans to baking sheet, stir gently and return to oven for an additional 5-7 minutes or until beans are warmed through and vegetables are tender.
  • While vegetables are baking, combine Vegan Ranch Dressing with chipotle pepper powder and stir to combine.
  • Chop cilantro, cut limes into wedges and dice avocado for serving. 
  • Serve with warm corn tortillas, sauce and all the fixins’!