Black bean tacos with pickled cabbage and lime-roasted cauliflower

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean tacos with pickled cabbage and lime-roasted cauliflower

Black bean tacos with pickled cabbage and lime-roasted cauliflower

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 760 Calories/Serving

25–35 Minutes

These tacos double as a master class in how to create bold flavors with humble ingredients. The black beans are seasoned with a cinnamon- and cocoa-spiked mole poblano spice blend. The green cabbage is quick-pickled with rice vinegar and brown sugar, giving it vivid flavor and satisfying crunch. Last but not least, ordinary cauliflower gets a steak-like crust and smoky flavor roasted with paprika. Thinly sliced limes (plus fresh lime wedges) add tang, but they are optional.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces cauliflower florets
  • 2 limes
  • 1 teaspoon sweet smoked paprika
  • ¼ pound Savoy cabbage
  • Quick-pickle brine (apple cider vinegar - honey)
  • 1 or 2 shallots
  • 1/3 cup roasted red peppers
  • 1 cup cooked black beans
  • Fresh cilantro
  • 1 tablespoon mole poblano spice blend
  • 6 Mi Rancho 100% corn tortillas
  • 2 ounces queso fresco

Nutrition per serving

Calories: 760, Protein: 26 g, Total Fat: 23 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 20 mg, Carbohydrates: 107 g, Fiber: 11 g, Added Sugar (Honey Clover Blossom): 32 g, Sodium: 740 mg
Contains: milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the cauliflower

Heat the oven to 425ºF.
  • Cut any large cauliflower florets in half.
  • Cut 1 lime in half lengthwise, then crosswise into thin half-moons for the cauliflower. Cut 1 lime into wedges and set aside for garnish.
On a sheet pan, combine the cauliflower, lime slices, paprika, and 1 tablespoon oil. Season with salt and pepper and mix well. Spread in an even layer and roast, stirring once halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
While the cauliflower roasts, prepare the rest of the meal.


Pickle the cabbage

  • Cut away the core from the cabbage; thinly slice the cabbage.
In a medium bowl, combine the cabbage and quick-pickle brine. Season generously with salt and pepper and toss well. Let stand, stirring occasionally, while you prepare the black beans.


Cook the black beans

  • Peel and thinly slice the shallots.
  • Coarsely chop the roasted red peppers.
  • Rinse the black beans.
  • Coarsely chop the cilantro and divide into two equal portions: one for the beans, one for garnish.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt, and cook, stirring often, until starting to soften and caramelize, 3 to 5 minutes.
Stir in the mole poblano spice blend and cook until fragrant, about 30 seconds. Add the red peppers, black beans, and ½ cup water. Season with salt and pepper, bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the liquid has thickened, 5 to 6 minutes. Remove from the heat and stir in half the cilantro.
While the black beans cook, warm the tortillas.


Warm the tortillas

On the stovetop directly over a flame, or in a dry pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.


Spoon the beans and cauliflower onto the warmed tortillas. Top with the pickled cabbage and the remaining cilantro. Crumble the queso fresco on top and serve with the lime wedges on the side.

Chef’s Tip To cook this meal even faster, in Step 3, start cooking the shallots while you finish prepping the remaining ingredients for the beans.