Tacos packed with smoky cumin-roasted cauliflower, corn, and sweet onions, plus your favorite style eggs (scrambled?! over easy??) topped with a creamy roasted adobo sauce. These are great for any meal of the day.
Heat oven to 450 degrees and grease a rimmed baking sheet. (For super easy clean up line the baking sheet with foil first.) Prep all veggies to roast, then toss with oil and spices. Pour veggies onto baking sheet in a single layer and roast for 25-30 minutes.
While veggies are roasting, prepare adobo sauce. Combine all ingredients in a blender and process until smooth. Store sauce in the fridge so it stays thick.
Heat up refried beans. Cook one egg per taco according to your preferred method. Scrambled is easiest for a crowd, but over easy is delicious too!
To assemble: Toast tortillas directly over a low flame on your gas stove until the edges are slightly browned. Then add a dollop of refried beans, big scoop of roasted veggies, and one egg. Garnish with a generous amount of creamy adobo sauce and some avocado. Enjoy!
Sometimes the avocado slices don't stay put in the taco. To solve this, you can mash them with a pinch of salt and a squeeze of lime. So tasty!
Chipotle peppers in adobo sauce are sold in a can and should be available in the international section of your grocery store (or see my link above).