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Servings: 2 People
Calories: 518kcal
Cauliflower and Black Bean Tacos Recipe
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Ingredients
- 1 1/2 tablespoons olive oil extra virgin
- 2 cups chopped cauliflower about half of a head
- 1 tablespoon water
- 2 tablespoons taco seasoning 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon sea salt, ¼ teaspoon cayenne pepper.
- 1 cup black beans canned, drained and rinsed
- 4 flour tortillas taco sized
Instructions
- Heat 1 1/2 tablespoons olive oil in a heavy skillet over medium-high heat. cook 2 cups chopped cauliflower and cook until it starts to soften.
- Add 2 cups chopped cauliflower and and cook for 5 to 7 minutes, stirring occasionally, until it begins to soften.
- Stir in 2 tablespoons taco seasoning along with 1 tablespoon water. Cook for about 3 minutes stirring until the cauliflower is well coated and tender.
- Reduce the heat to low heat and stir in 1 cup black beans. Cook just until heated through, about 1 to 2 minutes, then remove from heat.
- Assemble the tacos in warmed taco shells, topped with 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.
Nutrition
Serving: 2tacos | Calories: 518kcal | Carbohydrates: 57g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 1022mg | Potassium: 717mg | Fiber: 12g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 49mg | Calcium: 368mg | Iron: 5mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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