Active time: 15 minutes Total time: 20 minutes
Cauliflower is such a versatile vegetable, and it takes on the texture of ground meat in this easy taco filling. Chipotle adds a hint of smoky spice that makes it seem meaty, and the black beans lend a creamy, hearty texture.
Cauliflower Black Bean Tacos
- 6 corn tortillas
- 4 cups (400g) cauliflower
- 1 teaspoon olive oil
- 2 cloves garlic, chopped
- 1 teaspoon chipotle powder
- 1/4 teaspoon salt
- 1 1/2 cups (278g) cooked black beans, drained and rinsed
- 1/4 cup (40g) green onions, chopped
- 2 large tomatoes, chopped
- 1/4 cup (15g) cilantro, coarsely chopped
Preheat the oven to 400ºF (200ºC), and wrap the tortillas in foil. Heat the tortillas for 10 minutes.
Place the cauliflower in a food processor and pulse until chopped to the size of ground beef.
Coat a large saute pan with olive oil and place over medium-high heat; add the cauliflower. Cook, stirring frequently for about 5 minutes, until the cauliflower is tender and the pan is dry. Add the garlic, chipotle powder, salt and black beans and cook until hot.
Serve 1/2 cup of the cauliflower filling in each corn tortilla, top with green onions, tomatoes and cilantro.
Serves: 3 | Serving Size: 2 tacos
Nutrition (per serving): Calories: 286; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 467mg; Carbohydrate: 52g; Dietary Fiber: 15g; Sugar: 7g; Protein: 13g