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Cauliflower Chickpea Tacos

Cauliflower Chickpea Tacos

Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes


Cauliflower Topping

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!

Nutritional Information

Per serving: 259 calories, 9g fat (32% calories from fat), 9g protein, 35g carbohydrate, 8g fiber, 0mg cholesterol, 236mg sodium