Cauliflower Tacos

These tacos are full of vegetables, protein-packed beans and a spice combination that’s better store-bought taco seasoning packets. The hearty texture means you won’t miss the meat.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves of garlic, minced
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 cups riced cauliflower*
• 1 can black beans, rinsed
• 1 can diced tomatoes
• Kosher salt and ground pepper, to taste
• Taco shells

*Riced cauliflower can be purchased in many supermarkets. You can also easily make your own by grating cauliflower on the large setting of a box grater.

Suggested toppings:

• Shredded lettuce
• Quartered cherry tomatoes
• Shredded cheddar cheese
• Diced avocado with a sprinkle of salt and big squeeze of lime juice
• Salsa

Instructions

Sauté onion in a bit of olive oil until translucent, about 5 minutes. Add garlic and sauté a minute more. Add the chili powder and smoked paprika and stir until your kitchen smells amazing.

Add the riced cauliflower and ½ cup of water. Cook until the water evaporates and cauliflower softens, about 5 minutes. Add beans and tomatoes. Stir to incorporate all the delicious spices with the beans and cauliflower. Use enough of the juice from the tomato can so that the mixture is moist but not soupy.

When heated through, serve in warm soft or hard taco shells with whatever toppings you like.