Cauliflower is such a flexible vegetable, and it takes on the feel of floor meat on this simple taco filling. Chipotle provides a touch of smoky spice that makes it appear meaty, and the black beans lend a creamy, hearty texture.
Energetic time: quarter-hour Whole time: 20 minutes
Cauliflower Black Bean Tacos
Substances
- 6 corn tortillas
- 4 cups (400g) cauliflower
- 1 tsp olive oil
- 2 cloves garlic, chopped
- 1 tsp chipotle powder
- 1/4 tsp salt
- 1 (15 oz.) can no-salt black beans, rinsed and drained
- 1/4 cup (40g) inexperienced onions, chopped
- 2 giant tomatoes, chopped
- 1/4 cup (15g) cilantro, coarsely chopped
Instructions
Preheat the oven to 400ºF (200ºC), and wrap the tortillas in foil. Warmth the tortillas for 10 min.
Place the cauliflower in a meals processor and pulse till chopped to the dimensions of floor beef.
Coat a big saute pan with olive oil and place over medium-high warmth; add the cauliflower. Prepare dinner, stirring steadily for about 5 min., till the cauliflower is tender and the pan is dry. Add the garlic, chipotle powder, salt and black beans and prepare dinner till scorching.
Serve 1/2 cup of the cauliflower filling in every corn tortilla, high with inexperienced onions, tomatoes and cilantro.
Serves: 3 | Serving Measurement: 2 tacos
Vitamin (per serving): Energy: 301; Whole Fats: 4g; Saturated Fats: 0g; Monounsaturated Fats: 1g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 265mg; Carbohydrate: 55g; Dietary Fiber: 14g; Sugar: 9g; Protein: 14g
Vitamin Bonus: Potassium: 659mg; Iron: 21%; Vitamin C: 149%; Calcium: 12%
Initially printed December 17, 2019; Up to date January 2026
The publish Cauliflower Black Bean Tacos appeared first on MyFitnessPal Weblog.
