Refried Black Bean and Cauliflower Tacos
Serves: 4
for the refried beans
  • olive oil or other cooking oil of choice
  • ½ yellow onion - diced
  • sea salt
  • ½ teaspoon chili powder
  • 1 teaspoon smoked paprika
  • freshly ground black pepper
  • 2 cloves of garlic - minced
  • 2 cups creamy black beans (from above)
for the tacos
  • refried black beans (recipe above)
  • warmed corn tortillas or other tortillas of choice
  • warmed roasted cauliflower and scallions (recipe above)
  • cilantro jalapeño crema (recipe above)
  • quick pickled onions (recipe above)
  • cubed avocado
  • sliced cherry tomatoes
  • fresh cilantro leaves
  • hot sauce (optional)
to make the refried beans
  1. Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through.
  2. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos.
to make the tacos
  1. Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away.
Recipe by Golubka Kitchen at