Craving a mouthwatering vegetarian taco experience that'll make your taste buds dance? Get ready to revolutionize your dinner routine with these Sheet Pan Cauliflower Tacos with Halloumi and Black Beans! Imagine crispy, spice-roasted cauliflower, golden halloumi cheese, and protein-packed black beans all nestled in warm corn tortillas - this isn't just a meal, it's a flavor explosion that'll have everyone at the table begging for seconds. In just 40 minutes, you'll create a restaurant-worthy dish that's both incredibly delicious and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head of cauliflower, chopped
- 200g halloumi cheese, sliced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking.
- Chop the cauliflower into bite-sized florets, ensuring they are roughly similar in size for even roasting.
- In a large mixing bowl, combine chopped cauliflower, olive oil, cumin, and chili powder. Toss thoroughly to coat the cauliflower evenly with the spices.
- Spread the seasoned cauliflower on one half of the prepared sheet pan, leaving space for other ingredients.
- Drain and rinse the black beans, then spread them next to the cauliflower on the sheet pan.
- Slice the halloumi cheese into 1/4-inch thick pieces and arrange them on the remaining space of the sheet pan.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, turning ingredients halfway through to ensure even browning. Cauliflower should be golden and crispy, and halloumi should be lightly golden.
- While the sheet pan is roasting, warm the corn tortillas either on a skillet or wrapped in foil in the oven for 2-3 minutes.
- Remove the sheet pan from the oven and let ingredients cool for 2-3 minutes.
- Assemble tacos by placing roasted cauliflower, black beans, and halloumi pieces into warm corn tortillas.
- Optional: Serve with additional toppings like fresh cilantro, lime wedges, or a dollop of yogurt or sour cream.
Tips
- Size Matters: Chop your cauliflower florets into uniform sizes to ensure even roasting and maximum crispiness.
- Spice is Nice: Don't be shy with the cumin and chili powder - they're key to building deep, complex flavor.
- Halloumi Hack: Slice halloumi thinly to help it brown quickly and create those irresistible crispy edges.
- Prevent Sticking: Always use parchment paper or a silicone mat to keep your ingredients from adhering to the sheet pan.
- Rotation is Crucial: Flip your ingredients halfway through cooking to achieve an even, golden-brown finish.
- Warm Tortillas Tip: Wrap tortillas in foil and warm them in the oven for just 2-3 minutes to keep them soft and pliable.
- Customize Your Taco: Feel free to add extra toppings like fresh cilantro, a squeeze of lime, or a dollop of yogurt to personalize your dish.
Nutrition Facts
Calories: 345kcal
Carbohydrates: 33g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
