Cauliflower Chickpea Tacos
Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients
Cauliflower Topping
• 2 Tbsp Eden Extra Virgin Olive Oil
• 1/4 cup minced shallots
• 2 cloves garlic, minced
• 4 cups small cauliflower florets, (about 1/2 head)
• 15 ounces Eden Garbanzo Beans, drained
• 1/2 cup fresh or frozen sweet corn
• 1 1/4 Tbsp Eden Ground Turmeric
• 1 tsp Eden Paprika Powder
• 1 tsp Eden Cumin
• 1/4 tsp Eden Sea Salt
• 2 Tbsp fresh lime juice, or to taste
• 1 Tbsp minced fresh parsley
Tacos
• 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
Directions
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: 270 calories, 9g fat (30% calories from fat), 10g protein, 39g carbohydrate, 9g fiber, 0mg cholesterol, 325mg sodium