Black Bean-Cauli Tacos with Homemade Tortillas recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Fried
Ingredients
- 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®) 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
Nutrition Info
- 158.7 caloriescarbohydrate: 30.4 gcholesterol: : -fat: 3.1 gfiber: 8.1 gprotein: 7 gsaturatedFat: 0.5 gservingSize: -sodium: 377.8 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Black Bean-Cauli Tacos with Homemade Tortillas
Directions
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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.