Step 1
Mix 1 cup flour water and salt together to make a soft dough. Spray dough and work surface with olive oil; knead dough until smooth but still a little sticky.
Step 2
Set dough aside and cover with a warm damp cloth. Let dough rest for at least 10 minutes.
Step 3
Preheat a large griddle while rolling out the tortillas.
Step 4
Divide dough into 8 equal parts. Form into smooth balls and flatten the tops. Roll balls in 1/4 cup flour and roll out into 6-inch circles. Dust rolling pin or work surface very lightly with flour if dough sticks. Brush tortillas with vegan margarine on one side.
Step 5
Place tortillas on the preheated griddle greased-side down. Cook until tortillas change color and start puffing up about 10 seconds. Flip over and press puffed parts lightly with a flat spatula. Flip again. Cook just until golden-brown spots appear on both sides; tortillas should still be soft and pliable.
Step 6
Keep tortillas stacked together on and under a cloth to keep from drying out.
Step 7
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces.
Step 8
Heat olive oil in a large skillet over medium-high heat. Cook cauliflower onion and serrano pepper until softened about 5 minutes. Mix in ketchup chili powder and cumin.
Step 9
Process black beans in the food processor until smooth. Stir into the cauliflower mixture until heated through about 5 minutes. Season with salt and pepper. Use 1/4 cup of the mixture for each tortilla.