These veggie tacos are bursting with flavor
In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.
CHIPOTLELIME CAULIFLOWER TACOS
Serves 4
Serving size: 2 tacos
Active time: 20 minutes
Total time: 40 minutes Ingredients:
1/4 cup lime juice (from about 2 limes) 1 to 2 tablespoons chopped chipotles in
adobo sauce 1 tablespoon honey
2 cloves garlic
1/2 teaspoon salt
1 small head cauliflower, cut into
bite-size pieces
1 small red onion, halved and thinly
sliced
1 15-ounce can refried black beans,
warmed
8 corn tortillas, warmed
1/2 cup crumbled queso fresco or feta
cheese
Sliced red cabbage, fresh cilantro, guacamole, jalapeno slices and/or lime wedges for serving
Directions:
Heat the oven to 450 degrees. Line a large rimmed baking sheet with foil.
Combine the lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place the cauliflower in a large bowl, add the sauce, and stir to coat. Transfer to the prepared baking sheet. Sprinkle the onion on top.
Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapenos and/or lime wedges.
Recipe notes: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to two weeks, or freeze for up to six months.
To prep the cauliflower: Remove any outer leaves. Cut off the stem. Turn the head upside down, and holding the knife at a 45-degree angle, slice around the stem
to remove the core from the center of the head. Cut the head into large florets. Then cut or slice the florets to desired sizes. Recipe nutrition per serving:
288 calories; 7 grams fat (2 grams saturated, 1 gram monounsaturated); 11 milligrams cholesterol; 48 grams carbohydrate; 4 grams added sugars; 7 grams total sugars; 12 grams protein; 11 grams fiber; 613 milligrams sodium; and 662 milligrams potassium. Nutrition bonus: Vitamin C, 64 percent daily value.
Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 1/2 lean meat and 1/2 high-fat meat. EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eating well.com.