Cauliflower Tacos with Spicy Sriracha Black Beans

Taco Tuesday is pretty much a weekly holiday in our house. Ryan lived in Los Angeles for several years and considers himself a taco aficionado (I concur that he totally is!). He is verrrryyy picky about his tacos and always knows the best spots for every kind.

One evening when my mom was visiting about a year or so ago, we were supposed to go out to dinner and decided to stay home at the last minute. We always have tortillas in our fridge and whenever I don't know what I am going to cook for dinner, I make tacos. You can put just about anything in a tortilla and it will taste good. Sautéed veggies, eggs, even last night's leftovers. That evening, I had a head of cauliflower in my produce drawer, so I thought, why not? Cauliflower is perfect for tacos because when finely chopped, it mimics the texture of ground beef. I sautéed it with chili powder, garlic, added some salsa, and poof! it was just like the taco kits I used to love as a kid. Ryan made sriracha black beans, we wrapped them in almond flour tortillas, and a new favorite healthy meal was created.

For this episode of What Would Katie Eat?, Ryan and I both make tacos. Mine are cauliflower, his are chorizo, but both use the exact same method and recipe. Below is the recipe for the cauliflower, but if you prefer chorizo, just switch it out. You can also substitute ground turkey, beef, veggie crumbles, etc.

Hope you enjoy and if you make these tacos, post them on Instagram and tag me so I can repost on my story!

Cauliflower Tacos with Spicy Sriracha Black Beans

Recipe by Katie Lee Biegel

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Yield: 4 servings

Ingredients

Cauliflower :

• 1 tablespoon olive oil
• 1 small head cauliflower, finely chopped
• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/2 cup salsa

Black Beans :

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• One 15-ounce can black beans (do not drain)
• 1 to 2 teaspoons sriracha hot sauce
• Kosher salt and freshly cracked black pepper
• Warm flour tortillas, for serving
• Guacamole, fresh cilantro, thinly sliced scallions, shredded cabbage or bagged coleslaw mix and sour cream, for topping

Cooking Directions

1. For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
2. For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
3. For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.