Vegan Cauliflower Black Bean Poblano Rancheros

Oh, tacos. We should all probably eat more tacos. These guys are vegan, and made with cauliflower, which is actually really good in place of meat. I had some cauliflower wings not too long ago, and I'm not pretending they taste the same, but they're really good as thing on their own. I like 'em anyway, and I think they're worth a shot in your kitchen too, especially if you're looking to enter the flexitarian world. 

I got this recipe from PlateJoy, which is a service that works to plan out your meals for you, all designed to cut back on waste, and accommodate for the way you want to eat. I've liked every recipe I've made from here. I also like that it takes me out of my cooking comfort zone and into trying new things. It also does the entire grocery list for me. Which I hadn't realized just how little planning I was doing until now. I'm half creature of habit in the grocery store, half 'I want everything.' Oh, and you can get $10 off at PlateJoy by using this link

So, on here I choose the vegetarian and clean eating plan. So, while cooking without meat and dairy is new for me, I've been loving how I can experimenting with what works for me, what my preferences are, and ways to eat that accommodate me personally, and the environment around me. If you're also looking to find more vegan, vegetarian, Whole30, or any specialty diet recipes, click here to get tons of ideas. 

Here's what you'll need:

  • 1/2 yellow onion
  • 8oz cauliflower
  • 1/2 poblano pepper 
  • 4 corn tortillas
  • 1 1/2 tablespoons of olive oil
  • 1 teaspoon of minced garlice
  • 6 oz of cooked black beans - I used the canned kind
  • 1/2 of a lime
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chili powder
  • 2/3 of cup of diced tomatoes
  • 1 avocado
  • 2 tablespoons of chopped cilantro 



  • Preheat the oven to 275°
  • Peel and dice onion and deseed and mince the poblano pepper. 
  • Chop cauliflower into small pieces, about 1/2 inch size.
  • Wrap your tortillas in foil and add put them in the oven to warm. 
  • Heat 1 tablespoon of olive oil in a medium sized skillet, add in poblano and half of the onion. Cook for 5 minutes, add garlic and a pinch of salt, and stir well. Add black beans a cook for 2 more minutes, or until all the way warmed and mixed. 
  • Add the whole mix into a high powered blender or food processor with lime juice, cumin, and a pinch of salt. Pulse till smooth, and add a little more salt or seasoning to taste. 
  • Add half a tablespoon of olive oil to a different skillet on medium-high heat, and in the other half of the onion, cauliflower, and cook for 7-8 minutes. 
  • Reduce the heat and add in chili powder, and diced tomatoes. 
  • Remove the tortillas from the oven, coat with black bean poblano spread first. Top with cauliflower mix, and garnish with avocado and cilantro