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Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes
2 Tbsp Eden Extra Virgin Olive Oil
1/4 cup minced shallots
2 cloves garlic, minced
4 cups small cauliflower flowerets, (about 1/2 head)
15 ounces Eden Garbanzo Beans, drained
1/2 cup fresh or frozen sweet corn
1 1/4 Tbsp ground turmeric
1 tsp paprika
1 tsp ground cumin
1/4 tsp Eden Sea Salt
2 Tbsp fresh lime juice, or to taste
1 Tbsp minced fresh parsley
6 hard or soft shell corn tacos
15 ounces Eden Refried Black Beans
or any Eden Refried Bean
1/4 cup cold water, for heating refried beans
Heat olive oil in a skillet over high heat, add shallots and garlic. Sauté until shallots are translucent, about 2 to 3 minutes. Add cauliflower and cook about 10 minutes, stirring frequently. Add garbanzo beans, corn, spices and lime juice. Mix thoroughly and cook another 5 minutes or until cauliflower is tender. Remove from heat.
Heat the taco shells at 350° until warm, or brush lightly with oil and quickly pan-fry with until crispy, turning frequently.
While the cauliflower mixture is cooking and tacos are heating up, place the refried beans and 1/4 cup water in a small saucepan or skillet and heat, stirring frequently.
Spread a layer of refried beans evenly on each taco. Top with an equal amount of the cauliflower mixture and enjoy!