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

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
10 mins
total:
50 mins
Servings:
8
Yield:
8 tacos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Tortillas:
Cauliflower-Bean Filling:

Directions

Instructions Checklist
  • 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.

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  • 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

159 calories; protein 7g 14% DV; carbohydrates 30.4g 10% DV; fat 3.1g 5% DV; cholesterol 0mg; sodium 377.8mg 15% DV. Full Nutrition
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