Name: Crispy Cauliflower & Black Bean Flat Top Tacos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 small head cauliflower, cut into bite-sized florets (about 4 cups); 1 (15 oz) can black beans, drained and rinsed; 1/2 cup panko breadcrumbs; 1/2 cup grated cotija or feta cheese (optional, omit for vegan); 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp chili powder; 1/4 tsp kosher salt; 2 tbsp olive oil, plus more for drizzling; 8 small corn tortillas; 1 cup finely shredded red cabbage; 1/4 cup chopped cilantro; 1/4 cup thinly sliced red onion; 1 ripe avocado, sliced; 2 limes, cut into wedges; Your favorite salsa or hot sauce, for serving

Crispy Cauliflower & Black Bean Flat Top Tacos

miradu

These Crispy Cauliflower & Black Bean Flat Top Tacos deliver incredible crunch and vibrant flavor, perfect for a sunny California evening. The cauliflower, tossed with panko and spices, gets golden and crisp on the flat top, while the black beans add hearty, savory contrast. Fresh toppings like red cabbage, avocado, and a squeeze of lime provide a colorful, refreshing finish. This recipe is perfect for taco night and lets you show off your flat top griddle skills with inventive, satisfying vegetarian fillings. Serve with your favorite salsa and enjoy the ultimate crunchy taco experience!

Ingredients

Instructions

Preheat your flat top griddle over medium-high heat. Drizzle a little olive oil on the surface and spread evenly.
In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, chili powder, and salt. Add panko and cotija (if using) and toss until cauliflower is evenly coated.
Spread the cauliflower evenly on the hot flat top. Press gently with a spatula. Cook undisturbed for 5-6 minutes until deeply golden and crispy on the underside, then flip and cook another 4-5 minutes until crisp-tender and browned all over. Transfer to a plate.
Reduce heat to medium. Add black beans to the flat top and mash them slightly with the spatula. Cook 2-3 minutes until warmed and slightly crisp at the edges. Set aside.
Wipe the flat top if needed, then warm the corn tortillas in batches until pliable and slightly charred, about 30 seconds per side.
To assemble, spread a layer of black beans on each tortilla, add a generous spoonful of crispy cauliflower, then top with cabbage, red onion, avocado slices, and cilantro.
Finish with a drizzle of salsa or hot sauce and a squeeze of fresh lime. Serve immediately.