Black Bean, Chipotle Cauliflower, Avocado Tacos

Black Bean, Chipotle Cauliflower, Avocado Tacos

Fuel your body with our plant-based versions of classic dishes that will keep you satisfied all day long. Try a new take on an old favorite while boosting your nutrient intake! To complete your meal for the whole family or if you're serving guests, pair our recipe for Black Bean, Chipotle Cauliflower, Avocado Tacos with a side of Mexican Quinoa Salador add a scoop of Grilled Portobello "Barbacoa" Taco Filling and wrap it all up in a large tortilla. Prefer meat-based protein with a south-of-the-border flair? Check out these recipes: Turkey Taco Meat Stuffed Avocado, Pico de Gallo, Cheddar and Chicken Stuffed Poblano Pepper "Tacos."

Ingredients

Instructions

Serving Size: 2 tacos I Makes 8 tacos

Preparation:

Cuban Black Beans

1. Cover black bean with water and soak overnight. 
2. Drain and rinse beans.  Add to saucepan and cover with water; let simmer 1 hour or until tender. 
3. Heat oil in a large pot. Add onion and celery. Cook for 5 minutes over medium heat. Add cumin, paprika, and tomatoes. Cook for another 10 minutes. Add cooked beans, lime juice, salt, and vegetable broth. Simmer additional 30 minutes. 

Cauliflower

1. In a bowl, whisk together oil, chipotle in adobo, and agave.  Toss with cauliflower.
2. Place on a parchment-lined sheet tray and roast at 425°F until cauliflower is caramelized and tender, about 10 minutes.

Tacos

1. Warm corn tortillas.  
2. Top each corn tortilla with 1/2 cup of Cuban black beans, 1/4 cup of chipotle cauliflower, and 1-2 slices of avocado. Serve 2 tacos with 1 lime wedge.

Nutrition Info per one serving:

Calories 390, Total Fat (g) 12, Sat Fat (g) 1, Sodium (mg) 420, Protein (g) 16, Carbs (g) 58, Fiber (g) 18, Sugar (g) 5