Chipotle Cauliflower Fajitas

Preheat the oven to 425°F. Peel and dice the red onion. Chop the cauliflower florets into bite-sized pieces. Peel and mince the garlic. Dice the roasted red peppers. Zest and halve the lime. Drain and rinse the black beans.

Transfer the diced red onion and chopped cauliflower to a baking sheet and toss with 1 tbsp vegetable oil, as much of the chipotle morita powder as you’d like, and a pinch of salt and pepper. Roast until the vegetables are tender and slightly browned, about 18 to 20 minutes.

In a blender, combine just the lime juice, just half the black beans, sour cream, and pinch of salt. Blend the black bean crema on high until smooth. Taste and adjust seasoning with salt and pepper.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil, minced garlic, remaining black beans, and a pinch of salt. Cook, shaking the pan occasionally, until crispy, about 5 to 8 minutes. Remove from heat, add the lime zest, and toss the crispy black beans to coat.

Halve the avocado, remove the pit and thinly slice the flesh. Wrap the corn tortillas in foil and pop in the oven to warm, about 2 to 3 minutes.

Lay the tortillas on a clean work surface. Spread 1 tbsp black bean crema on each tortilla. Then layer on the roasted vegetables, crispy black beans, sliced avocado, and diced red pepper. Serve open-faced with any remaining black bean crema on the side for dipping. Fold and enjoy!