Bring the authentic flavours of street food right into your kitchen, Chef, with this sensationally smoky & tasty taco recipe. Featuring Mexican-spiced cauliflower florets, silky onion, sweet corn, rich black beans, all coated in a tangy tomato salsa. This mouthwatering veggie medley will be wrapped in a toasted flour tortilla, together with creamy avo. Served with pickled jalapenos for a welcome warmth.
Serving guide
Choose your portion size.
Veggie MIX
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the cauliflower and corn. Fry until lightly golden and tender, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Mexican spice (to taste). Remove from the pan and season.
BEAN SALSA
Return the pan to medium heat with a drizzle of oil. Add the beans and fry until crisping up, 4-5 minutes (shifting occasionally). Add the tomato salsa and a splash of water. Simmer until beans are coated and the sauce is heated through, 2-3 minutes. Remove from the heat and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Load the tortillas with the beans, cauli mixture, and the Avocado slices. Top with the green leaves and garnish with jalapeƱos (to taste). Dig in, Chef!
Veggie MIX
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 4-5 minutes. Add the cauliflower and corn. Fry until lightly golden and tender, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Mexican spice (to taste). Remove from the pan and season.
BEAN SALSA
Return the pan to medium heat with a drizzle of oil. Add the beans and fry until crisping up, 4-5 minutes (shifting occasionally). Add the tomato salsa and a splash of water. Simmer until beans are coated and the sauce is heated through, 2-3 minutes. Remove from the heat and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Load the tortillas with the beans, cauli mixture, and the Avocado slices. Top with the green leaves and garnish with jalapeƱos (to taste). Dig in, Chef!
Veggie MIX
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 6-8 minutes. Add the cauliflower and corn. Fry until lightly golden and tender, 7-9 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice (to taste). Remove from the pan and season.
BEAN SALSA
Return the pan to medium heat with a drizzle of oil. Add the beans and fry until crisping up, 6-7 minutes (shifting occasionally). Add the tomato salsa and a splash of water. Simmer until beans are coated and the sauce is heated through, 4-5 minutes. Remove from the heat and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Load the tortillas with the beans, cauli mixture, and the Avocado slices. Top with the green leaves and garnish with jalapeƱos (to taste). Dig in, Chef!
Onions - 2
Cauliflower Florets - 300g
Corn - 150g
Old Stone Mill Mexican Spice - 30ml
Black Beans - 360g
Tomato Salsa - 150ml
Wheat Flour Tortillas - 6
Avocados - 2
Green Leaves - 60g
Sliced Pickled JalapeƱos - 30g
Veggie MIX
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and lightly golden, 6-8 minutes. Add the cauliflower and corn. Fry until lightly golden and tender, 7-9 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice (to taste). Remove from the pan and season.
BEAN SALSA
Return the pan to medium heat with a drizzle of oil. Add the beans and fry until crisping up, 6-7 minutes (shifting occasionally). Add the tomato salsa and a splash of water. Simmer until beans are coated and the sauce is heated through, 4-5 minutes. Remove from the heat and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Load the tortillas with the beans, cauli mixture, and the Avocado slices. Top with the green leaves and garnish with jalapeƱos (to taste). Dig in, Chef!
Onions - 2
Cauliflower Florets - 400g
Corn - 200g
Old Stone Mill Mexican Spice - 40ml
Black Beans - 480g
Tomato Salsa - 200ml
Wheat Flour Tortillas - 8
Avocados - 2
Green Leaves - 80g
Sliced Pickled JalapeƱos - 40g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Cauliflower Street Tacos?
The preparation time for Smoky Cauliflower Street Tacos with avocado & black beans is between 20 and 40 minutes.
What is the total time required to make Smoky Cauliflower Street Tacos with avocado & black beans?
The total time required to make Smoky Cauliflower Street Tacos with avocado & black beans is between 30 and 50 minutes.
How many servings does Smoky Cauliflower Street Tacos provide?
4 servings
What are the main ingredients in Smoky Cauliflower Street Tacos?
Avocado, Black Beans, Cauliflower Florets, Corn, Green Leaves, Old Stone Mill Mexican Spice, Onion, Pickled JalapeƱo, Tomato Salsa, Wheat Flour Tortilla
What is the nutritional information of Smoky Cauliflower Street Tacos?
Calories: 905, Carbs: 112 grams, Fat: grams, Protein: 24.6 grams, Sugar: 18.8 grams, Salt: 1672 grams
How do I prepare Smoky Cauliflower Street Tacos?
TIME TO EAT: Load the tortillas with the beans, cauli mixture, and the avocado slices. Top with the green leaves and garnish with jalapeƱos (to taste). Dig in, Chef! TOAST: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. BEAN SALSA: Return the pan to medium heat with a drizzle of oil. Add the beans and fry until crisping up, 4-5 minutes (shifting occasionally). Add the tomato salsa and a splash of water. Simmer until beans are coated and the sauce is heated through, 2-3 minutes. Remove from the heat and season. VEGGIE MIX: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft and lightly golden, 4-5 minutes. Add the cauliflower and corn. Fry until lightly golden and tender, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Mexican spice (to taste). Remove from the pan and season.
What should be prepared from my kitchen to make Smoky Cauliflower Street Tacos?
Avocado, Black Beans, Cauliflower Florets, Corn, Green Leaves, Old Stone Mill Mexican Spice, Onion, Pickled JalapeƱo, Tomato Salsa, Wheat Flour Tortilla
How many calories does Smoky Cauliflower Street Tacos have?
905 calories
How much fat content does Smoky Cauliflower Street Tacos have?
grams