Black Bean-Cauli Tacos with Homemade Tortillas Tasty Recipes

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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."

Ingredients :

• Tortillas:
• 1 1/4 cups white whole wheat flour, divided
• 1/2 cup lukewarm water
• 1/4 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
• 1/2 yellow onion, sliced
• 1 serrano pepper, sliced
• 2 tablespoons ketchup
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 (15 ounce) can low-sodium black beans, drained
• ground black pepper to taste
• 1/2 teaspoon sea salt

Instructions :

Prep : 25M	Cook : 8M	Ready in : 50M

• 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.

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.

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