Black Bean-Cauli Tacos with Homemade Tortillas

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

1
Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
8
Yield:
8 tacos

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

  1. 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.

  2. Set dough aside and cover with a warm, damp cloth. Let dough rest for at least 10 minutes.

  3. Preheat a large griddle while rolling out the tortillas.

  4. 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.

  5. 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.

  6. Keep tortillas stacked together on and under a cloth to keep from drying out.

  7. Pulse cauliflower florets in a food processor until chopped into rice-sized pieces.

  8. 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.

  9. 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.