Black Bean Cauli Tacos With Homemade Tortillas Recipes

BLACK BEAN-CAULI TACOS WITH HOMEMADE TORTILLAS

Black Bean-Cauli Tacos with Homemade Tortillas image

Delicious cauliflower and bean taco mix served on easy homemade tortillas. Garnish with romaine lettuce, tomatoes, cilantro, lime, and almond jalapeno Jack cheese.

Provided by The Health Seeker's Kitchen

Categories Fried Cauliflower

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

1 ¼ cups white whole wheat flour, divided
½ cup lukewarm water
¼ teaspoon salt
olive oil cooking spray
2 teaspoons vegan margarine (such as Earth Balance®)
1 large head cauliflower, cut into florets
1 tablespoon olive oil
½ yellow onion, sliced
1 serrano pepper, sliced
2 tablespoons ketchup
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 (15 ounce) can low-sodium black beans, drained
ground black pepper to taste
½ teaspoon sea salt

Steps:

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.
Set dough aside and cover with a warm, damp cloth. Let dough rest for at least 10 minutes.
Preheat a large griddle while rolling out the tortillas.
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.
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.
Keep tortillas stacked together on and under a cloth to keep from drying out.
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces.
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.
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.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 30.4 g, Fat 3.1 g, Fiber 8.1 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 377.8 mg, Sugar 4.5 g

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