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.

Lively time: quarter-hour Whole time: 20 minutes

Cauliflower Black Bean Tacos

Elements

• 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 scale of floor beef.

Coat a big saute pan with olive oil and place over medium-high warmth; add the cauliflower. Cook dinner, stirring ceaselessly 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 revealed December 17, 2019; Up to date January 2026

The submit Cauliflower Black Bean Tacos appeared first on MyFitnessPal Blog.

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