Cauliflower And Black Bean Tacos Recipes

CAULIFLOWER AND BLACK BEAN TACOS

Cauliflower and Black Bean Tacos image

A super-quick taco supper, made with frozen cauliflower & cheese sauce--who knew tacos could be this easy?

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 box (10 oz) frozen cauliflower & cheese sauce
1/2 cup canned black beans, drained, rinsed
1/4 teaspoon ground cumin
4 white or yellow corn tortillas, heated as directed on package
3/4 cup fresh tomato salsa or pico de gallo
1 small avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro
1 small lime, cut into 6 wedges

Steps:

Cook cauliflower as directed on box; pour into medium microwavable bowl. Stir in black beans and cumin. Microwave uncovered on High 30 seconds to 1 minute or until mixture is hot.
Spoon about 1/3 cup cauliflower mixture onto each tortilla; top with salsa, avocado and cilantro. Serve immediately with lime wedges.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 430 mg, Sugar 1 g, TransFat 0 g

CAULIFLOWER TACOS WITH SPICY SRIRACHA BLACK BEANS

Cauliflower Tacos with Spicy Sriracha Black Beans image

Provided by Katie Lee Biegel

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small head cauliflower, finely chopped
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
1 tablespoon olive oil
1/2 medium yellow onion, diced
One 15-ounce can black beans (do not drain)
1 to 2 teaspoons sriracha hot sauce
Kosher salt and freshly cracked black pepper
Warm flour tortillas, for serving
Guacamole, fresh cilantro, thinly sliced scallions, shredded cabbage or bagged coleslaw mix and sour cream, for topping

Steps:

For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.

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