Plant-Based Taco recipe
All Recipes Salad Vegetable Salad Recipes Cauliflower
Ingredients
- ½ cup cauliflower florets 1 tablespoon water 1 tablespoon extra-virgin olive oil ½ cup canned black beans, rinsed ¼ cup canned corn, rinsed ¼ cup onion, chopped ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon Cajun seasoning ¼ teaspoon paprika ¼ teaspoon ground cumin 1 large whole wheat tortilla 1 tablespoon taco sauce 1 tablespoon ground flaxseed meal 1 tablespoon nutritional yeast ½ tomato, diced 1 cup shredded dark leafy greens
Nutrition Info
- 634.7 caloriescarbohydrate: 112.6 gcholesterol: : -fat: 19.6 gfiber: 23.1 gprotein: 26.4 gsaturatedFat: 2.6 gservingSize: -sodium: 1396 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Plant-Based Taco
Directions
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Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.