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Vegan tacos

The classic from Mexico in a vegan version with roasted cauliflower, perfectly complemented by our hot and spicy Mexico salsa sauce.


Mittel

45 min.

Vegan


Ingredients
200 g Cauliflower
100 g Paprika
150 g Grated cheese, vegan (optional)
6 Cocktail tomatoes
1 Carrot, grated
1 Lime
1 Chili, red
1 Avocado
300 g Kidney beans
4 Tortilla wraps
1 TL Garlic powder
1 TL Paprika powder
1 TL Agave syrup
1 TL Cumin
1 Pinch Pepper
Preparation

Preheat the oven to 160 °C fan. Cut the cauliflower into small florets.
To make the cauliflower marinade, mix the frying oil, garlic powder, paprika powder, agave syrup, salt, cumin and pepper in a large bowl, add the cauliflower and cover evenly with the seasoning oil. Spread the marinated cauliflower on a baking tray and cook in the oven for 15 minutes.

Cut the peppers, tomatoes and chilli into small pieces, grate the carrot, slice the avocado
cut.

Heat the kidney beans in a pan with a little frying oil and add 2 tbsp Byodo Salsa Sauce
blend.

Hang the tortilla wraps over a baking tray to give them the typical taco shape. Alternatively, ready-made taco shells can also be used. Briefly heat the wraps in the oven at a low temperature and fill with beans, carrots, peppers, tomatoes, roasted cauliflower, avocado and grated cheese. Top with Byodo Mexico Salsa Sauce, chili and lime juice and enjoy warm.


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