I love hosting casual dinner parties with easy recipes that bring everyone around the table. Tacos are just that and are always a crowd-pleaser at my house. I use this recipe when hosting both meat-eaters and vegetarians.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small head cauliflower, fine chopped
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1 pound Mexican chorizo, casings removed
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- One 15-ounce can black beans (do not drain)
- 1 to 2 teaspoons sriracha hot sauce
- Kosher salt and freshly cracked black pepper
- Warm flour tortillas, for serving
- Guacamole, for serving
- Fresh cilantro leaves, for serving
- Thinly sliced scallions, for serving
- Shredded cabbage, for serving
- Sour cream, for serving
Instructions
- For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
- For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes.
- For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
- For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 51 mg |
| Sodium | 1144 mg |
Reviews
Super simple and delicious! Cauliflower is a healthy alternative and it tastes scrumptious!