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Plant-Based Taco

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Recipe Summary Plant-Based Taco

Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell . Have fun with it and know you are eating healthy!

Ingredients | White Brinjal Plant Images

½ cup cauliflower florets

1 tablespoon water

1 tablespoon extra-virgin olive oil

½ cup canned black beans, rinsed

¼ cup canned corn, rinsed

¼ cup onion, chopped

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon Cajun seasoning

¼ teaspoon paprika

¼ teaspoon ground cumin

1 large whole wheat tortilla

1 tablespoon taco sauce

1 tablespoon ground flaxseed meal

1 tablespoon nutritional yeast

½ tomato, diced

1 cup shredded dark leafy greens

Directions

Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.

Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.

Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

You can use chickpeas in place of black beans.

You can use frozen cauliflower in place of fresh, just follow package directions for cooking. You can use frozen corn in place of canned; again, follow package directions for cooking.

Use any leafy greens you like, such as green leaf lettuce, kale, or bok choy.

Info | White Brinjal Plant Images

prep: 10 mins cook: 5 mins total: 15 mins Servings: 1 Yield: 1 serving

TAG : Plant-Based Taco

Salad, Vegetable Salad Recipes, Cauliflower,