12 GROUNDCOVER NEWS FOOD Black bean and cauliflower tacos ELIZABETH BAUMAN Groundcover contributor Ingriedients: 1 Tablespoon chili powder 1 1/2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder Scant 1/4 teaspoon cayenne powder 1 1/8 teaspoon cumin 1/4 teaspoon salt 1 Tablespoon fresh lime juice 1 Tablespoon water 1 Tablespoon olive oil 1 can black beans (15 ounces), drained and rinsed 1 large head cauliflower, washed and cut in bite-size florets 1/2 large yellow onion, chopped 8 six-inch flour tortillas (whole-wheat work great!) 1 cup finely chopped red cabbage 8 ounces Queso fresco (Mexican cheese), crumbled Directions: In a large bowl whisk together the first 10 ingredients. Stir in the black beans, cauliflower and onion. Place on a greased baking sheet and roast for 30 to 35 minutes (until cauliflower is tender). Stir occasionally. Follow directions on the package to heat tortillas. Fill tortillas and then top with cabbage and cheese. Finish off with a small dollop of sour cream or your favorite crema. Keep it healthy and skip the cheese and sour cream and use a low-fat crema. Such an easy, delicious meal! JUNE 28, 2024
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