Cauliflower Tacos

Recipe courtesy of Healing the Vegan Way, CLICK HERE to purchase your copy.

YIELD: 6 TACOS; 3 CUPS FILLING

Prep time: 15 minutes, Cook time: 10 minutes, Total time: 25 minutes, Serving size: 1 taco with ½ cup filling, Number of servings: 6

2 teaspoons coconut oil
½ cup diced yellow onion
3 garlic cloves, pressed or minced
½ cup diced red bell pepper
1 cup diced mushrooms (try shiitake, cremini or button)
½ teaspoon sea salt, or to taste
1/8 teaspoon freshly ground black pepper
2 cups diced cauliflower
1 teaspoon chili powder
½ teaspoon ground cumin
Pinch of chipotle chile powder or cayenne pepper
2 tablespoons freshly squeezed lime juice
1 ½ tablespoons minced fresh cilantro
6 vegan corn tortillas

1. Place the coconut oil in a pan over medium heat. Add the onion and cook for 1 minute, stirring frequently. Add the garlic, bell pepper, mushrooms, salt, and pepper and cook for 3 minutes, stirring frequently.

2. Add the cauliflower, chili powder, cumin, and chipotle chile powder and cook until the cauliflower is just tender, about 10 minutes, stirring frequently. Add the lime juice and cilantro and mix well. Lower the heat to low to keep filling warm.

3. Warm the tortillas briefly by placing them one at a time in a dry sauté pan over high heat, flipping with tongs until just warmed through.

4. Place the mushroom cauliflower filling inside the tortillas, top with your condiments of choice, and enjoy!

VARIATIONS
Add ½ teaspoon of seeded and diced jalapeno pepper and ½ teaspoon of paprika.
Add ½ cup of chopped walnuts.
Replace 1 cup of the cauliflower with diced tempeh or tofu.
Replace the tortillas with hard taco shells.
For an oil-free version, use the water sauté method.

Nutrition Facts per serving (139 g): Calories 90, Fat Calories 20, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 230 mg, Total Carb 16 g, Dietary Fiber 3 g, Sugars 2 g, Protein 3 g.

Spicy Pinto Beans

YIELD: 2 CUPS BEANS

Prep time: 10 minutes, Cook time: 15 minutes, Total time: 25 minutes, Serving size: ½ cup, Number of servings: 4

½ cup water
¼ cup diced yellow onion
3 garlic cloves, pressed or minced
½ teaspoon seeded and diced jalapeno pepper
1 (15-ounce) can pinto beans, drained and rinsed well, or 1 ½ cups cooked
1 teaspoon chili powder
¾ teaspoon ground cumin
¼ teaspoon sea salt, or to taste
1/8 teaspoon freshly ground black pepper
1/8 teaspoon chipotle chile powder (optional)
1 teaspoon wheat-free tamari or other soy sauce (optional)
1 tablespoon finely chopped fresh cilantro

1. Place the water in a small pot over medium-high heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, stirring frequently and adding a small amount of additional water, if necessary, to prevent sticking.

2. Lower the heat to low, add the pinto beans, and mix well. Add the chili powder, cumin, salt, black pepper, and chipotle chili powder, if using, and cook for 7 minutes, stirring occasionally.

3. Add the tamari, if using, and cilantro and stir well before serving.

VARIATIONS
Saute the onion and garlic in 1 tablespoon of coconut oil for 2 minutes, stirring constantly, before adding the water.
Add ¼ cup of seeded and diced red bell pepper along with the onion.
Feel free to replace the pinto beans with kidney, black, fava, great northern, or navy beans.
Add ½ cup of grated vegan cheese just before adding the cilantro.

Nutrition Facts per serving (80 g): Calories 100, Fat Calories 10, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 160 mg, Total Carb 19 g, Dietary Fiber 6 g, Sugars 1 g, Protein 6 g