Heat the 1 1/2 tablespoons olive oil in a heavy skillet over medium-high heat. Once the oil is hot, add the 2 cups chopped cauliflower and cook until it starts to soften.
Reduce the heat to medium heat and stir in 2 tablespoons taco seasoning along with 1 tablespoon water. Cook for about 3 minutes longer.
Reduce the heat to low heat and stir in 1 cup black beans. Remove from the heat. Serve in warmed taco shells with 4 ounces shredded cheddar cheese and your favorite taco toppings.
Notes
Store leftover tacos in an airtight container for up to 3 days. Reheat them in the oven or microwave.See the article above for substitutions, variations, and more!