This dish proves meat and cheese aren’t really necessary for delicious, satisfying tacos. Hearty pinto beans provide the base, and the veggies are the real stars: cauliflower, poblano peppers and tomatoes, dusted with chili powder and roasted to sweet, crispy perfection. These are packed with nutrients and fiber, too.
1 head cauliflower, cut into
1 pint cherry or grape tomatoes
2 poblano peppers, cut crosswise into ½-inch thick strips
3 cloves garlic, smashed
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
¼ teaspoon kosher salt
¼ 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)
- Heat oven to 425 degrees F.
- On a rimmed sheet pan, combine cauliflower, tomatoes, garlic and poblanos. Drizzle with oil, and sprinkle with chili powder, salt and pepper. Toss together and spread into single layer. Roast until golden brown and tender, 30 to 35 minutes.
- To heat tortillas, using tongs, hold a tortilla over flame of stove. Flip so both sides are slightly charred but still pliable. Repeat with all tortillas. Keep warm in towel.
- Fill tortillas with cauliflower mixture and beans. Top with avocado, cilantro and hot sauce, if desired.
Makes 4 servings
Nutritional facts per serving
Total fat: 17g
Sat fat: 2g
Source: Sara Quessenberry, Cleveland Clinic