Protein Boost | Ground Beef, Cauliflower & Black Bean Tacos
with Crisp Side Salad in Garlic Vinaigrette
Cooking time
25 minutes
Servings
4
Calories
800 /serving
Power up on proteins! Add beef to your meal with our Protein Boost option. One is the happiest number when it comes to cleanup, so we know you’ll appreciate how this recipe is streamlined for a single sheet pan. Fling on florets of cauliflower, giving them a coppery hue thanks to a mellow Mexican-style spice mix. Follow up with a mélange of nutritious black beans and tomato chunks, and send all veggies into warm wheat tortillas that kids can hold in their hands. A quick side salad brings crispness between bites.
We will send you:
- 510g Canadian-raised lean ground beef
- 100g Radishes
- 300g Cauliflower florets
- 3 Garlic cloves
- 2 Tomatoes
- 1 Head of romaine lettuce
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Large pan
Total Fat
42 g
Saturated Fat
11 g
Sodium
1240 mg
Total Carb
71 g
Sugars
7 g
Protein
43 g
Fibre
16 g
Preparation
Start the filling
Preheat the oven to 450°F. Roughly chop the cauliflower. Mince the garlic. On a lined sheet pan, toss the cauliflower with a drizzle of oil, ¾ of the spices and S&P. Roast, 12 to 13 min., until partially cooked. Remove from the oven, stir and add ¾ of the garlic; toss well. Roast, 5 to 6 min., until lightly browned and crisp-tender.
Mise en place
Meanwhile, roughly chop the lettuce. Halve the radishes lengthwise; thinly slice crosswise. Small-dice the tomatoes. Drain and rinse the black beans. In a medium bowl, combine the tomatoes, black beans, a drizzle of oil, the remaining spices and S&P.
Cook the beef & warm the tortillas
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. 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.
Finish the filling
Meanwhile, when the cauliflower is lightly browned, remove from the oven and add the tomato-black bean mixture. Roast, 4 to 6 min., until warmed through.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, remaining garlic, 4 tbsp oil and S&P. Add the lettuce and radishes; toss well.
Plate your dish
Divide the tortillas between your plates. Top with the filling and beef. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
