Chipotle Chicken Thigh Tacos with Cauliflower and Black Beans

These Chipotle Chicken Thigh Tacos are a delicious fusion of smoky, spicy flavors from chipotle peppers in adobo, tender chicken thighs, and roasted cauliflower. Paired with hearty black beans and wrapped in warm tortillas, this dish offers a satisfying and balanced meal that is both traditional and creatively inspired. Perfect for a family dinner or a casual gathering, it meets various dietary needs while delivering a burst of flavor in every bite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 small head of cauliflower, cut into florets
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together the chopped chipotle peppers, cumin, smoked paprika, olive oil, salt, and pepper.
3. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated.
4. Place the chicken thighs on a baking sheet and roast in the oven for about 30-35 minutes, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is roasting, toss the cauliflower florets with olive oil, salt, and pepper, and spread them on another baking sheet. Roast for 20-25 minutes until golden and tender.
6. In a small saucepan, heat the black beans over low heat until warmed through.
7. Once the chicken and cauliflower are cooked, remove them from the oven and let the chicken rest for a few minutes before shredding it.
8. Warm the corn tortillas in a dry skillet over medium heat until pliable.
9. Assemble the tacos by placing shredded chicken, roasted cauliflower, and black beans in each tortilla. Garnish with fresh cilantro and serve with lime wedges.