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Variety is the spice of life, as the saying goes, and it can surely enliven your taco nights. Whether you’ve jumped on the Taco Tuesday bandwagon or enjoy the tortilla-wrapped delights every now and then, it’s time to mix things up.
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Our Roasted Cauliflower Tacos prove that meat and cheese are wholly unnecessary for delicious, satisfying tacos. Hearty pinto beans provide the base for these beauties, but the real stars are the veggies: cauliflower, poblano peppers and tomatoes, dusted with chili powder and roasted to sweet, crispy perfection. And then, of course, there are the fixings! Cilantro, avocado and hot sauce add texture, heat and punch.
You’ll get loads of nutrients and fiber in these tacos — but what you’ll remember are the happy smiles at your table.
1 head cauliflower, cut into small florets
1 pint cherry or grape tomatoes
2 poblano peppers, cut crosswise into 1/2-inch thick strips
3 cloves garlic, smashed
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup canned (no salt) pinto beans, drained, rinsed and warmed
8 corn tortillas
4 slices avocado
8 fresh cilantro sprigs
Hot sauce, for serving (optional)
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Makes 4 servings.
354 calories
17 g total fat,
2 g saturated fat
10 g protein
46 g carbohydrate
14 g dietary fiber
7 g sugar
0 g added sugar
0 mg cholesterol
149 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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