Mexican Cauliflower Tacos
with Black Bean Salsa & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
With pre-cut ingredients (down to the minced garlic) it’s amazingly easy to get this fiesta going. A nifty kitchen move sees black beans used two ways: refried to make the taco filling heartier and left whole in a refreshing salsa.
We will send you:
- 15ml Minced garlic
- 200g Cauliflower florets
- 150g Shredded cabbage
- 1 Lime
- 398ml Black beans (canned)
- 30ml Tomato paste
- 57g Avocado purée
- 30ml Red wine vinegar
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
20 g
Saturated Fat
4 g
Sodium
1530 mg
Total Carb
106 g
Sugars
8 g
Protein
25 g
Fibre
23 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with the tomato paste, a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
- In the last 5 min., sprinkle with ½ the garlic.
Mise en place
- Meanwhile, quarter the lime.
- Drain and rinse the black beans; mash ½.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Make the salsa
- Meanwhile, in a large bowl, combine the cabbage, vinegar and a drizzle of oil.
- Massage the cabbage, 1 to 2 min., until softened.
- Add the whole black beans; toss well.
Make the refried beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mashed beans, remaining garlic and spices, 4 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the beans are warmed through and the liquid has evaporated.
- Add the juice of ½ the lime wedges; stir well.
Plate your dish
- Divide the tortillas between your plates.
- Top with the refried beans, cauliflower, a spoonful of the salsa and the avocado purée.
- Serve the remaining salsa on the side.
- Garnish with the remaining lime wedges. Bon appétit!
