Sheet Pan Tacos
Makes 9 tacos | 45 minutes
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut the cauliflower into small florets and the red onion and peppers into 1″ pieces.
- Prepare the taco seasoning by adding all the spices together in a small bowl. In a medium bowl, toss the vegetables with 1–2 tbsp oil. Add 4 tsp of taco seasoning (you will have some seasoning left over) and toss again to evenly coat. Spread the vegetables out in a single layer on the baking sheet and roast in the oven for 30 minutes, tossing halfway through.
- Meanwhile, soak the cashews in very hot water for 30 minutes.
- Rinse and drain the black beans, then toss the beans in 2 tsp of the taco seasoning. After the vegetables have been roasting for 30 minutes, add the black beans to the baking sheet and roast 7 more minutes. The vegetables should be slightly golden and crisp, while the beans will look a little dried out.
- While the beans and vegetables are roasting, prepare the crema. Drain the water from the cashews, and add the cashews, along with all the other crema ingredients to a high-speed blender. I find the cup attachment on the blender works best in this situation. Blend until smooth. If the mixture is too thick to blend well, add about 2 tbsp of water and continue blending until smooth. Set aside.
- To serve, fill the taco shells with the vegetables and beans and top with the crema, extra avocado, and cilantro if desired.
- Store leftovers separately, and simply reheat the veggies before assembling.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!