Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.

These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.

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I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.

I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!

Although my potato-of-choice is french fries, I try to opt for preparing healthier options.

This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.

And, this start-to-finish recipe is ready in less than an hour!

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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