Seared Cauliflower and Onion Tacos


One 10 to 12 Oz. package fresh cauliflower florets

½ medium red onion, thinly sliced (to equail 1 cup)

¾ cup chipotle salsa, divided

one 15 Oz. can no salt black beans, rinsed and drained

¾ cup frozen roasted corn, thawed

eight 6" corn tortillas, warmed

1 cup shredded red cabbage

½ cup sliced scallions

¼ cup chopped fresh cilantro

Lime wedges

Preheat oven to 450, then line a 15" × 10" rimmed baking pan with foil.

Cut up large cauliflower florets.

Put cauliflower, red onion and ¼ cup of salsa on the pan and toss everything to coat.

Roast 15 minutes or until cauliflower is tender and charred, stirring once.

Meanwhile, in a bowl combine black beans, corn and ½ cup salsa.

Warm tortillas in your microwave for 1 minute.

Spoon bean mixture onto tortillas.

Top with cauliflower mixture, cabbage, green onions and cilantro.

Serve with lime wedges. Enjoy!
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