Developed by Sara Quessenberry for Cleveland Clinic Wellness
This meatless take on traditional tacos proves that meat and cheese aren’t necessary for delicious, satisfying tacos. (Who knew?!)
Yield: 4 Servings
1 head cauliflower, cut into small florets
2 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 the oven to 425°F.
On a rimmed sheet pan, combine the cauliflower, tomatoes, garlic and poblanos. Drizzle with the oil and sprinkle with the chili powder, salt and pepper. Toss together and spread into a single layer. Roast until golden brown and tender, 30 to 35 minutes.
To heat the tortillas, using tongs, hold a tortilla over the flame of your stove. Flip so both sides are slightly charred but still pliable. Repeat with all of the tortillas and keep them warm in towel.
Fill the tortillas with the cauliflower mixture and the beans. Top with avocado, cilantro and hot sauce, if desired.
Calories: 354, Fat: 17g total, Saturated Fat: 2g, Protein: 10g, Carbohydrate: 46g, Dietary Fiber: 14g, Sugar: 7g, Added Sugar: 0g, Cholesterol: 0mg, Sodium: 149mg.