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Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes
Cauliflower Chickpea Tacos


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

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