The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cauliflower & Cashew Nut Mole Tacos
These vegan tacos are epic. You’ll pour Wahaca-worthy mole, made with cashew butter, over charred cauliflower and frijoles (mashed beans). Squeeze over a wedge of lime and it’s fiesta o’clock.
Prep in 10
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh tarragon
- 480g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 280g sweetcorn (sweetcorn, water, salt)
- 1 cauliflower
- 16 soft corn tortillas (white maize (corn), water)
- 1 handful of fresh coriander
- 3 spring onion
- 2 tbsp apple cider vinegar (use half)
- 2 onion
- 6 garlic clove
- 1 chilli
- 2 unwaxed lime
- 4 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 509
Protein: 15g
Carbs: 60g
Fat: 22g
Cauliflower & Cashew Nut Mole Tacos
These vegan tacos are epic. You’ll pour Wahaca-worthy mole, made with cashew butter, over charred cauliflower and frijoles (mashed beans). Squeeze over a wedge of lime and it’s fiesta o’clock.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Remove the leaves from the cauliflower and cut into florets. Drain the sweetcorn. Place both on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Finely dice the onions. Finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the onions and cook for 5-7 mins, until softened. Add the garlic and cook for 2 mins. Transfer one-quarter of the onion mixture to a mixing bowl.
- Drain and rinse the beans, then add to the pan with the remaining onion mixture. Add 200ml water and simmer for 10 mins, until the liquid has evaporated. Roughly mash then transfer to a bowl and keep warm.
- Quarter the limes. Finely chop the herbs (save some coriander for garnish). Add the herbs to the mixing bowl with the onion mixture and stir in the cashew butter, half the vinegar, juice from 3 lime wedges and 1 tbsp olive oil. Season with sea salt.
- Wipe the bean frying pan and reheat on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos. Squeeze the juice from 1 lime wedge over the cauliflower and sweetcorn. Finely dice the chilli (remove the seeds for less heat). Thinly slice the spring onions.
- Garnish the beans with the chilli (to taste), spring onions and remaining coriander. Serve with cauliflower and sweetcorn, cashew mole, lime wedges and tacos.
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