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.