Jerk Cauliflower Tacos with Refried Black Beans & Spicy Mango Salsa
These insanely flavorful and satisfying tacos feature jerk-seasoned roasted cauliflower layered onto creamy refried beans and topped with a refreshing and spicy mango salsa! They’re also nutritious, easy to make, and are a great dish to serve to anyone new to plant-based eating.
Cauliflower tacos are one of those “gateway” recipes that I’d serve to any taco-loving vegan food skeptic. They’re a great example of a dish that’s different from what they’re typically used to since the tacos are made entirely with plant foods, but familiar and approachable. Since cauliflowers are blank slates that absorb whatever flavors/seasonings you coat them in, it’s easy to spice them up with flavors traditionally found in meat dishes, like jerk, making them a great substitute!
Jerk is one of my favorite seasonings, so to create a taco centered around the roasted cauliflower, I paired it with the perfect complements - the traditional Jamaican pairings of beans, in the form of a creamy refried bean base, and mangoes, in the form of a refreshing mango salsa. The result is a super flavorful taco that’s also quite nutritious and packs a spicy punch!
Why You’ll Love these Tacos
Delicious flavors and textures. Three components make up these tacos: creamy refried beans, jerk-spiced roasted cauliflower, and fresh mango salsa. The bottom layer consists of refried black beans to provide a creamy and slightly garlic-y base.The heart of the taco comes from cauliflower spiced with jerk seasoning to introduce some heat along with savory and aromatic flavors like allspice and cinnamon. Finally, the sweet mango salsa on top ties everything together with a refreshing, sweet, and spicy kick that pairs exquisitely with the jerk seasoned cauliflower. These three components come together to create a satisfying taco that’s loaded with delicious flavors and varied textures in every bite!
Nutritious. Since these tacos are made with whole foods like cauliflower, beans, and mango, they’re quite nutritious! So not only will you be eating delicious tacos, but you’ll also be taking in all the nutrients and vitamins these foods are loaded with! In addition to fiber and protein, you’ll also be getting iron, folate, choline, vitamin C, and polyphenols - just to name a few. 💪
Simple to make/beginner-friendly. These tacos are very easy to pull together. None of the main components require any skills beyond basic sauteing, roasting, or mixing, so it’s a very approachable recipe regardless of your cooking level and amount of experience!
Overview of Components and Ingredients
Jerk cauliflower. Cauliflower florets are coated with a bit of oil and seasoned with jerk seasoning and salt before going in the oven to roast. The jerk seasoning is what makes the cauli, so make sure to buy a high-quality blend or follow a recipe that you trust if mixing your own.
Refried black beans. Creamy refried black beans are easy to whip up - you just need beans, liquid (water, broth, or bean cooking liquid), and a bit of oil, along with some aromatics (onions and garlic), spices, and salt to flavor the beans. The recipe calls for bean cooking water (if you cook your own beans) or canned bean liquid (if using canned beans) because it’s starchier, but feel free to substitute vegetable broth or even water in a pinch - the beans will still turn out delicious!
Mango salsa. Diced mangoes are the main component, and they’re paired with some of the usual salsa suspects like lime juice (use freshly squeezed for the optimal flavor and freshness!), red onion, fresh cilantro, jalapeño, and a hint of salt to create a refreshing salsa.
Tortillas. I recommend serving these in soft corn tortillas and opting for the highest quality you can find and afford - good tortillas make such a difference for the best flavor and texture! For those in NYC, I really like Vista Hermosa’s corn tortillas, which are easy to find at lots of grocery stores around the city, including Park Slope Food Co-Op and Whole Foods.
Tips for Making these Tacos
Heat/spiciness levels. 🔥 Everyone’s tolerance for heat is different. Depending on which jerk seasoning you use, you could end up with some jerk cauli ranging anywhere from fairly mild to quite spicy. So if you’re sensitive to spice, I suggest using a milder jerk seasoning blend, or using less pepper (typically either cayenne or Scotch bonnet) if you’re mixing up your own seasoning. On the flip side, if you love some heat like I do, go for that spicier blend!
The salsa will be quite spicy from the jalapeño, so if you’re sensitive to spicy foods, make sure to remove the seeds and ribbings from the jalapeño before dicing it and adding it in. You can also prep the salsa ahead of time and allow it to mellow out as it sits. While the salsa rests, acid from the lime juice will marinate the jalapeños and “cook” the heat out of them!
Recommended prep order. I recommend making the tacos in this order: 1) prep the mango for the salsa, 2) roast the cauliflower, and 3) make the salsa and black beans while the cauliflower is roasting. If you’re pretty quick in the kitchen, you can start by roasting the cauliflower and making all the salsa and refried beans while that’s roasting.
Shortcut option. If you’re short on time, or if you have a can of refried black beans collecting dust in your pantry, feel free to use that and skip the step of making your own. Just make sure to heat it up before serving!
Jerk Cauliflower Tacos with Refried Black Beans & Spicy Mango Salsa
Vegan, Gluten-Free
Makes ~6-8 tacos
Ingredients
Spicy Mango Salsa (makes extra):
2 medium ripe red mangoes, peeled, cored, and diced
1 large jalapeño, minced (inner ribbings and seeds removed first if sensitive to heat)
½ cup diced red onion
½ cup cilantro, chopped
¼ cup freshly squeezed lime juice
¼ teaspoon Diamond Crystal kosher salt or ⅛ teaspoon sea salt
Jerk Cauliflower:
1 medium cauliflower head (about 2 ¼-2 ½ lbs.), cut into florets
2 tablespoons neutral oil (avocado, sunflower, etc.)
3-3.5 tablespoons jerk seasoning blend*
1 teaspoon Diamond Crystal Kosher salt or ½ teaspoon sea salt
Refried Black Beans**:
1 tablespoon neutral oil (avocado, sunflower, etc.)
⅓ cup diced yellow onion
2 cloves garlic, minced
½ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ cups cooked black beans or 1 15-ounce can of black beans, drained and liquid reserved
½ cup bean cooking liquid or canned bean liquid (or substitute vegetable broth or water), plus more as needed
1 teaspoon Diamond Crystal Kosher salt or ½ teaspoon sea salt (or to taste)
Freshly ground black pepper, to taste
To serve:
6-8 small corn tortillas
Tortilla chips to serve with extra salsa (optional)
Directions
Spicy Mango Salsa:
In a medium bowl, combine all the prepared salsa ingredients and use a large spoon or spatula to mix everything together. Taste and adjust to taste as needed, adding a pinch more salt, extra cilantro, etc.
Note: The mango salsa could be made a couple hours ahead of time and stored in the fridge, but note it won’t taste as spicy because the jalapeño will mellow out as it marinates in the lime juice. If you want to prep the salsa ahead of time but still want that extra spicy kick, leave out the lime juice and salt while prepping and stir those in right before serving.
This recipe makes about twice as much salsa as you’ll need for the tacos. I recommend serving the extras on the side with some tortilla chips!
Jerk Cauliflower:
Pre-heat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
Add the cauliflower florets to a large bowl. Pour over the oil and use a rubber spatula to mix until the florets are evenly coated. Add the smaller quantity of jerk spice blend and salt and use the rubber spatula to combine, making sure the cauliflower is generously coated. If your cauliflower is on the larger side, add the rest of the jerk seasoning as needed to coat liberally.
Spread the cauliflower florets in a single layer onto the prepared baking sheet. Bake for 25-30 minutes, until the cauliflower is beginning to brown around the edges.
Refried Black Beans:
In a small or medium pot, heat the oil over medium heat. Once warm, add the onion and cook until golden, about 3 minutes, stirring occasionally. Add the garlic, chili powder, and cumin and cook until fragrant, about 1 more minute.
Add in the beans, ½ cup of reserved bean cooking liquid (or vegetable broth or water), salt, and a few cracks of freshly ground black pepper. Bring the mixture to a simmer, reduce the heat slightly, and let simmer until most of the liquid has reduced, about 5 minutes. Turn off the heat.
Use an immersion blender to puree the beans. If they’re too dry, add another splash of bean liquid (or broth or water) to thin to desired texture.
To assemble:
Warm your tortillas over an open flame (a few seconds per side) or in a cast iron skillet. Wrap the stacked tortillas in a clean kitchen towel to keep them warm for serving.
Spread some refried beans onto each tortilla, layer on the roasted cauliflower, and top with mango salsa to finish.
Notes:
*You can either 1) use a pre-mixed jerk spice blend that you can buy online or in a specialty grocery store or 2) use a homemade jerk seasoning blend that you mix up yourself (there are tons of free recipes online for homemade jerk spice blends!). Jerk seasonings can range in heat (some blends are milder while others are spicier) so choose a blend that works for your palate and heat tolerance!
**If you’d like to save some time, you can substitute the homemade refried beans with a 15 ounce can of refried beans. Just warm them up before serving!
If you try the tacos, don’t forget to leave your feedback in the comments below and tag me on Instagram (@teostinykitchen) so I can see! 🌮