Buffalo Chickpea Cauliflower Tacos
Another delicious vegan sheet pan recipe paying tribute to the versatile Mexican cuisine!
Equipment
- 2 sheet pans
- Potato masher or spatula
Ingredients
- 1 head cauliflower broken into small florets
- 14 oz chickpeas 1 can, drained and rinsed
- 1 tbsp olive oil
- ½ cup creamy hot sauce vegan
- 1 tsp maple syrup
- 1 lime juiced
- 12 small tortillas
- ½ cup vegan feta optional, or vegan cheese of choice
To serve
- vegan Caesar dressing
- lime juice
- fresh cilantro chopped
Instructions
- Preheat the oven to 400°F.
- Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.
- Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.
- Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.
- Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.
- Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.
- Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.
- Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.
Notes
- This recipe yields 4 servings (three tacos per serving).
- Swap flour tortillas for corn tortillas or oat tortillas if you need a gluten-free option. Double check the ingredients of your hot sauce too!
- Aside from allergies, you can use any hot sauce you have on hand. If you can't find vegan creamy hot sauce at the store, mix plant-based yogurt with hot sauce or chili paste!
- Want to add more substance? Add roasted sweet potato, tofu schwarma "meat" or extra veggies to fill up your tacos.
- This filling also works in vegan quesadillas or enchiladas. Alternatively, you can use it inside pita pockets, puff pastry, or even pie crust!
- No chickpeas? Use black beans (or any beans!). No maple syrup? Add a drizzle of agave. Can't find vegan feta at the store? Skip it, make your own, or swap for vegan queso!
Nutrition
Calories: 125.8kcal | Carbohydrates: 20g | Protein: 5.5g | Fat: 3.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.2g | Cholesterol: -0.7mg | Sodium: 438.3mg | Potassium: 260.7mg | Fiber: 4.2g | Sugar: 1.9g | Vitamin A: 24.5IU | Vitamin C: 32.2mg | Calcium: 46.5mg | Iron: 1mg