Name: Black Bean-Cauli Tacos with Homemade Tortillas
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1.25 cups white whole wheat flour, divided; 0.5 cup lukewarm water; 0.25 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; 0.5 yellow onion, sliced; 1 serrano pepper, sliced; 2 tablespoons ketchup; 1.5 teaspoons chili powder; 1.5 teaspoons ground cumin; 1 (15 ounce) can low-sodium black beans, drained; ground black pepper to taste; 0.5 teaspoon sea salt

Black Bean-Cauli Tacos with Homemade Tortillas

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

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

Yield:

8 tacos

Jump to Nutrition Facts

Ingredients

Tortillas:

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®)

Cauliflower-Bean Filling:

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

Directions

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.

Cook's Notes:

Use just enough flour to help you roll out the tortillas. Too much flour will make your tortillas dry.

Tortillas can be stored at room temperature for 2 days or refrigerated for 5 to 6 days.

Nutrition Facts (per serving)

159	Calories
3g	Fat
30g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 159
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Sodium 378mg	16%
Total Carbohydrate 30g	11%
Dietary Fiber 8g	29%
Total Sugars 5g
Protein 7g
Vitamin C 52mg	260%
Calcium 50mg	4%
Iron 4mg	21%
Potassium 611mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.