Red Onion and Charred Cauliflower Tacos

These veggie tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular frozen corn in a nonstick skillet over medium-high until slightly blackened.

Looking for more Mexican-inspired vegan dishes to add to your menu? Try these veggie fajitas.

By Nancy Macklin, RDN,


  • 1 10- to 12-oz. package fresh cauliflower florets
  • ½ of a medium red onion, thinly sliced (1 cup)
  • ¾ cup jarred chipotle salsa, divided
  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • ¾ cup frozen roasted corn, thawed
  • 8 6-inch corn tortillas, warmed
  • 1 cup shredded red cabbage
  • ½ cup sliced scallions
  • ¼ cup chopped fresh cilantro
  • Lime wedges


  • Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets. Place cauliflower, red onion, and ¼ cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once.
  • Meanwhile, in a bowl combine black beans, corn, and the remaining ½ cup salsa.
  • Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges.

Comments (30)

(5 from 15 votes)

Recipe Rating

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Excellent melding of flavors! Used canned yellow corn and charred on stove. Absolutely delicious and it was a rainbow of colors!!

Greg McLaughlin

I thought it was almost perfect, so I added a dash of Adobo to the bean mix. My complaint? My wife ate too much and turned down a trip to the ice cream shop we’d been planning.


Easy to make, tasty and will make again.


Delicious! Cauliflower is a family favorite and we have not found a really good plant based taco recipe until now. Definitely added to our monthly meal plan. Thanks again FOK!


Delicious and easy to make. I definitely make it again

Liz Stevens

So good and easy!

Audrey Roth

Is there a good substitution for corn? I have a severe allergy to it. I'm going to use flour tortillas.


Just use more veggies perhaps? Some fresh tomatoes, zucchini, anything really would work. Just pile those veggies in and be creative.

Karen Miller

So delicious! Another example of how oil is NOT needed. Roasting the cauliflower in the salsa is genius. A whole meal on its own.


One more thing...went to WholeFoods for the chipotle salad. It is shelf stable and located with the chips. (Found this after looking at the dressing/vinegar/oil/condiment section). And DO NOT substitute regular salsa for the chipotle salsa!


I find it strange that you use aluminum foil in ur cooking. It’s a known carcinogenic. Why don’t you switch to a safer medium than aluminum?


Totally agree. Never understood the aluminum thing with major awareness of “health”!!!!!


And chem trails are real.... please look at the real science, not just at urban legends coming out of the internet... aluminum foil is safe as long as it is not used on very salty or very acidic foods

Teri Guy

Delicious! Wouldn’t change a thing.


Can you please provide sources for this? I looked around on the internet as a result of your comment, but I am unable to find any support for it from a credible source. Please don't hear this as me being unkind. Rather, if there is good reason for concern, I would like to be aware. Thank you.

teresa murphy

I would love to pin this recipe but whenever i try to pin any forks over knives recipes, the photo of the recipe is not an option. How can I pin them?

Judi Sweat

To Jessica...Forks over knives people don't do the calorie, fat or carb content. Just eats a variety of'll all work out!!

Donna Held

Plant based eaters who are Type One diabetics must count carbs to dose insulin appropriately. Judy, please be respectful of those who have demands in their lives that you may be lucky enough to not have.


Jeez, Donna, gear down and relax…

Jessica Roman

Hello where can I find the Kcal fats and Carb content for each of your recipes.


I don't think they have it. This website is the best one I have found to calculate nutritional info from a recipe.


Hi Jess! I also wish FOK recipes listed basic nutritional information for each recipe. I use the premium version of MyFitnessPal app to track my calories and protein intake. The app has the ability to import recipes from nearly any website and analyze the ingredients to derive the nutritional profile. I highly recommend this app and think the cost is worth it for the peace of mind of knowing I am effectively managing my caloric intake and meeting my high protein needs.

Amber Williams

So so good!! A hit with the entire family. Including our picky 12 year old. We will be adding them to our weekly roster of favorite dinners

Wendy Low

Great tacos, though will roast cauliflower mixture a little longer next time. Casa Martinez brand Chipotle Fire-roasted Salsa (medium) worked beautifully.

Kenn L.

These tacos are excellent! Amazing combination of flavors and textures. We love them! Definitely adding into the rotation. And easy to make. Great recipe. Delicious!

Steve Evans

Wasn't sure where the taste was going to come from. But wow, it is just beautiful.

Julie G

These taste like street tacos from a restaurant. The flavors mix so well together. Really easy to make too! Definitely adding this to the rotation.


Very easy to make! The chipotle salsa and fresh cabbage really go well together! I might try the cauliflower in the air fryer next time. You could make the leftovers into a burrito bowl too.

ian h.

Can we taco 'bout how delicious these look? I love how cauliflower can take on spice and the shortcut of using jarred salsa to season this recipe!



About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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