This dish proves meat and cheese aren’t 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 small florets
- 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 the flame of a stove. Flip, so both sides are slightly charred but still pliable. Repeat with all tortillas. Keep warm in a towel.
- Fill tortillas with cauliflower mixture and beans. Top with avocado, cilantro, and hot sauce, if desired.
Nutritional facts per serving
Calories: 354, Total fat: 17g, Sat fat: 2g, Protein: 10g, Carbohydrate: 46g, Fiber: 14g, Sugar: 7g, Sodium: 149mg
Source: Sara Quessenberry, Cleveland Clini