Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Plant-Based Taco Recipe
Plant-Based Taco Recipe encourages creativity by adding as many vegetables as desired while experimenting with Mexican seasonings for completely customizable vegan taco experiences. This flexible recipe provides foundation techniques while encouraging personal creativity and ingredient substitution based on availability. The plant-based approach ensures healthy, sustainable meal options.
Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell . Have fun with it and know you are eating healthy!
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
1
Yield:
1 serving
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Ingredients
½ cup cauliflower florets
1 tablespoon water
1 tablespoon extra-virgin olive oil
½ cup canned black beans, rinsed
¼ cup canned corn, rinsed
¼ cup onion, chopped
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon ground cumin
1 large whole wheat tortilla
Toppings:
1 tablespoon taco sauce
1 tablespoon ground flaxseed meal
1 tablespoon nutritional yeast
½ tomato, diced
1 cup shredded dark leafy greens
Directions
Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.
Cook’s Notes:
You can use chickpeas in place of black beans.
You can use frozen cauliflower in place of fresh, just follow package directions for cooking. You can use frozen corn in place of canned; again, follow package directions for cooking.
Use any leafy greens you like, such as green leaf lettuce, kale, or bok choy.
Nutrition Facts (per serving)
| 635 | Calories |
| 20g | Fat |
| 113g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 635 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 3g | 13% |
| Sodium 1396mg | 61% |
| Total Carbohydrate 113g | 41% |
| Dietary Fiber 23g | 83% |
| Total Sugars 8g | |
| Protein 26g | 53% |
| Vitamin C 41mg | 46% |
| Calcium 142mg | 11% |
| Iron 7mg | 39% |
| Potassium 1420mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
