Bean and cauliflower rice tacos


Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside. If using cauliflower florets, place them in a food processor and pulse until you get a rice-like texture.

Transfer the cauliflower rice to a large bowl. In the food processor, combine all the bean mixture ingredients and pulse a few times to break down and combine, leaving some texture. Combine the bean mixture the cauliflower rice.

Spread the mixture on the parchment paper and bake for 8 minutes. Serve in taco shells or tortillas along with avocado, red cabbage, radish and arugula.

Macro (Per serving) Gram Kcal %
Protein 40 160 21.71
Carbohydrate 115 460 62.42
Fat 13 117 15.88
Total 737

Serves 4


Bean Mixture

  • 1 (15-oz [425-g]) can kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • Salt and freshly ground black pepper


  • 4 or more gluten-free tortillas
  • 1 avocado, peeled, pitted and mashed
  • 70g thinly sliced red cabbage
  • 2 small radishes, sliced handful of arugula