The only vegan taco recipe that you will need. The cauliflower rice is cooling and contrasts amazingly with the black bean chilli. Serve with my guacamole and salsa and you have the perfect taco.
Ingredients, makes 6 tacos, serves 2
Half a large cauliflower
Half a level teaspoon of turmeric
Half a level teaspoon of salt
1 onion, finely chopped
1 finger chilli, sliced
4 garlic cloves, sliced
1 can of black beans, rinsed
1 tsp smoked paprika
1 tsp chilli powder
1-2 tsp sugar (to taste, depending on type of passata)
1 tsp salt (to taste depending on passata).
Preheat the oven to 200 Celsius
Grate the cauliflower into a baking tray. Mix in the salt and turmeric and bake for 30 minutes, stirring around the tray occasionally.
Fry the onion, chilli and garlic in a large saucepan for about 10 minutes on a low heat.
Add the beans and passata. Stir together before adding the spices, salt and sugar.
Bring to the boil and simmer for about 15 minutes. Until sauce has thickened.
Serve with the guacamole and salsa from my trio of mexican dips recipe found under the sides section
Serve by layering up the taco shells. The cauliflower first, then the chilli, guacamole and salsa. You will definitely love them!