I love mexican food (black bean tacos are usually my go to if I’m feeling particularly lazy for dinner). Of course, everything mexican is usually smothered with cheese! I saw a recipe for cauliflower tortillas and had been thinking about making them, I just couldn’t believe you could actually make soft tortillas just using cauliflower! Last night I gave it a whirl. They were fantastic.
I have also seen some chili lime recipes floating around the internet, and when I saw a recipe in my Clean Eating magazine I thought it was a sign. I figured I was making something I haven’t tried before, might as well go all out! Both of these are definitely a recipe I would keep rotating at dinner on a regular basis. The ‘chili lime’ part was incredibly easy, just a few spices to make it that way instead of eating it with my normal red pepper flakes. Great twist on something I always eat anyways (and packed with fiber!)
Serves 4 (Makes 8 tortillas)
for the tortillas:
- 1 head of cauliflower
- 3 eggs or 4 egg whites (I used 3 eggs)
for the chili lime taco filling
- 1 can (15.5 ounces) black beans
- 1 can (15.5 ounces) corn
- 1 yellow onion
- 2 tomatoes
- 2 tablespoons garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
for taco toppings (optional):
- green onion
for the tortillas:
1. Rinse and chop cauliflower. Preheat oven to 375 degrees.
2. Pulse in the food processor until the cauliflower looks like rice.
3. Put cauliflower into a dish towel over a large bowl. Squeeze cauliflower through the towel until all the water has drained out. There is a lot of water, I got over a cup!
4. Mix cauliflower with eggs.
5. Line cookie sheet with aluminum foil or Silipat & grease with a little bit of oil (I used coconut). This will make it easier to flip them.
6. Make 6 inch circles on your cookie sheet (I got 3 or 4 on each sheet) of the cauliflower mixture.
7. Cook for 10 minutes.
8. When the cauliflower is done on one side, it will start to brown on the bottom. Flip and put the tortillas in for another 10 minutes.
for the taco filling:
1. Chop yellow onion and heat on medium in a frying pan.
2. While the onion is cooking, drain and rinse corn and beans and add to onion.
3. When the onion has cooked completely, add tomatoes, garlic, chili powder, cumin, and cayenne pepper.
4. When tortillas are done, split mixture evenly between tortillas shells. Top with cilantro or green onion.
Nutritional Information: (two shells and 1/4 of taco filling)
Calories: 295 Fiber: 13g Sugar: 8g
Chili Lime Tacos with Cauliflower Tortillas
gluten free, dairy free