Roasted Cauliflower Tacos with Avocado-Black Bean Salsa
1. Place large rimmed baking pan in oven; preheat oven to 475°.
2. In large bowl, toss garlic, cauliflower, oil, 1½ teaspoons chipotle pepper, and ½ teaspoon each salt and pepper. Spread in single layer on hot pan; roast 15 minutes or until charred, turning once during last 2 minutes of cooking.
3. In medium bowl, toss tomato, beans, cilantro, lime juice, and remaining ¼ teaspoon chipotle powder, and 1/8 teaspoon each salt and pepper; fold in avocado.
4. Evenly fill tortillas with cauliflower mixture and avocado mixture; evenly top with sour cream.
- 13 g Fat
- 3 g Saturated fat
- 4 mg Cholesterol
- 449 mg Sodium
- 44 g Carbohydrates
- 12 g Fiber
- 10 g Protein
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Nutritional Information
- 13 g Fat
- 3 g Saturated fat
- 4 mg Cholesterol
- 449 mg Sodium
- 44 g Carbohydrates
- 12 g Fiber
- 10 g Protein
Directions
1. Place large rimmed baking pan in oven; preheat oven to 475°.
2. In large bowl, toss garlic, cauliflower, oil, 1½ teaspoons chipotle pepper, and ½ teaspoon each salt and pepper. Spread in single layer on hot pan; roast 15 minutes or until charred, turning once during last 2 minutes of cooking.
3. In medium bowl, toss tomato, beans, cilantro, lime juice, and remaining ¼ teaspoon chipotle powder, and 1/8 teaspoon each salt and pepper; fold in avocado.
4. Evenly fill tortillas with cauliflower mixture and avocado mixture; evenly top with sour cream.
