Since moving to California 5 years ago, our intake of Mexican food has increased dramatically. I never knew I could love tacos and avocados so much. Actually, no I take that back. I’ve been eating avocados like they were my J-O-B for as long as I can remember. Now, in addition to eating them plain and on toast, I use them as an excuse to eat as many tacos, burritos, and the like.

While I love lentil tacos, nut meat tacos, tempeh tacos, ect. I was getting a little bored with our typical Mexican fiesta nights. I can’t remember where I saw the idea for using chopped cauliflower but I am SO glad I remembered that this was a perfectly acceptable option.

Don’t these look awesome? Who knew chopped cauliflower could taste so good! Mixed with taco seasoning, black beans for extra fiber and protein, and fresh peppers from the garden, these were some of the best tacos I’ve had in a while. Add your favorite toppings and taco night is ready!

I recently stumbled upon Trader Joe’s Corn and Wheat tortillas and highly recommend them for your taco shells. Plus, it prevents me from having to buy corn tortillas and flour tortillas. BL likes flour, I like corn. We now compromise thanks to TJ’s.

Cauliflower and Bean Tacos

Ingredients:
1 head cauliflower
1 15 oz. can black beans, rinsed and drained
6 baby bell peppers, thinly sliced
1/4 cup onion, finely diced
1 package taco seasoning
1 tbsp. taco sauce
salt/pepper to taste
Tortillas
Taco Toppings (I like lettuce, cheese, avocado)

Finely dice the cauliflower using a knife or food processor. Don’t pulse it too fine or you will get cauliflower mush. Heat 1 tbsp. oil in a wok or large saute pan. Add the onion and baby bell peppers. Saute 5 minutes until onion is soft. Add the cauliflower and toss continuously for 3-4 minutes until crispy. Add the taco seasoning, taco sauce, and black beans. Cook a few more minutes until thoroughly combined.

Spoon filling onto taco shells and top with your favorite add-on’s.

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