Black Bean, Chipotle Cauliflower, Avocado Tacos

Bridgett — Tue, 19 Dec 2023 16:36:58 GMT

Current Revision posted to Recipe Book by Bridgett on 12/19/2023 4:36:58 PM

Ingredients: Makes 8 servings

Cuban Black Beans
1 cup black beans, dry (can substitute 1 cup canned, rinsed beans)
1 tbsp. canola oil
1/3 cup yellow onions, diced
1/3 cup celery, diced
2 tsp ground cumin
2 tsp ground paprika
1/2 canned tomatoes, diced
2 tsp lime juice
3/4 tsp salt
1 cup vegetable broth, low sodium

Chipotle Cauliflower
1 tsp canola oil
2 tsp chipotle peppers, in adobo, minced
2 tsp agave nectar
2 cups cauliflower florets, cut

Tacos
8 each yellow corn tortilla, 6"
1-2 each avocado, sliced
4 each lime, wedge

Directions:

Cuban Black Beans

Cover black bean with water and soak overnight.
Drain and rinse beans. Add to saucepan and cover with water; let simmer 1 hour or until tender.
Heat oil in a large pot. Add onion and celery. Cook for 5 minutes over medium heat. Add cumin, paprika, and tomatoes. Cook for another 10 minutes. Add cooked beans, lime juice, salt, and vegetable broth. Simmer additional 30 minutes.

Cauliflower

In a bowl, whisk together oil, chipotle in adobo, and agave. Toss with cauliflower.
Place on a parchment-lined sheet tray and roast at 425°F until cauliflower is caramelized and tender, about 10 minutes.

Tacos

Warm corn tortillas.
Top each corn tortilla with 1/2 cup of Cuban black beans, 1/4 cup of chipotle cauliflower, and 1-2 slices of avocado.
Serve 2 tacos with 1 lime wedge.

Serving Size:
2 tacos

Nutritional Information:
Per serving: Calories 390, Total Fat (g) 12, Sat Fat (g) 1, Sodium (mg) 420, Protein (g) 16, Carbs (g) 58, Fiber (g) 18, Sugar (g) 5

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High fiber, Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Vegetarian, Diabetes/prediabetes - Carb Conscious

Black Bean, Chipotle Cauliflower, Avocado Tacos

BCBSTX Connect Team — Wed, 22 Jun 2022 13:41:53 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 6/22/2022 1:41:53 PM

Ingredients: Makes 8 servings

Chipotle Cauliflower
1 tsp canola oil
2 tsp chipotle peppers, in adobo, minced
2 tsp agave nectar
2 cups cauliflower florets, cut

Tacos
8 each yellow corn tortilla, 6"
1-2 each avocado, sliced
4 each lime, wedge

Directions:

Cuban Black Beans

Cover black bean with water and soak overnight.
Drain and rinse beans. Add to saucepan and cover with water; let simmer 1 hour or until tender.
Heat oil in a large pot. Add onion and celery. Cook for 5 minutes over medium heat. Add cumin, paprika, and tomatoes. Cook for another 10 minutes. Add cooked beans, lime juice, salt, and vegetable broth. Simmer additional 30 minutes.

Cauliflower

In a bowl, whisk together oil, chipotle in adobo, and agave. Toss with cauliflower.
Place on a parchment-lined sheet tray and roast at 425°F until cauliflower is caramelized and tender, about 10 minutes.

Tacos

Warm corn tortillas.
Top each corn tortilla with 1/2 cup of Cuban black beans, 1/4 cup of chipotle cauliflower, and 1-2 slices of avocado.
Serve 2 tacos with 1 lime wedge.

Serving Size:
2 tacos

Nutritional Information:
Per serving: Calories 390, Total Fat (g) 12, Sat Fat (g) 1, Sodium (mg) 420, Protein (g) 16, Carbs (g) 58, Fiber (g) 18, Sugar (g) 5

Recipe Source:
Recipe provided by FLIK Hospitality Group

Black Bean, Chipotle Cauliflower, Avocado Tacos

BCBSTX Connect Team — Fri, 27 May 2022 16:17:30 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 5/27/2022 4:17:30 PM

Ingredients: Makes 8 servings

Chipotle Cauliflower
1 tsp canola oil
2 tsp chipotle peppers, in adobo, minced
2 tsp agave nectar
2 cups cauliflower florets, cut

Tacos
8 each yellow corn tortilla, 6"
1-2 each avocado, sliced
4 each lime, wedge

Directions:

Cuban Black Beans

Cover black bean with water and soak overnight.
Drain and rinse beans. Add to saucepan and cover with water; let simmer 1 hour or until tender.
Heat oil in a large pot. Add onion and celery. Cook for 5 minutes over medium heat. Add cumin, paprika, and tomatoes. Cook for another 10 minutes. Add cooked beans, lime juice, salt, and vegetable broth. Simmer additional 30 minutes.

Cauliflower

In a bowl, whisk together oil, chipotle in adobo, and agave. Toss with cauliflower.
Place on a parchment-lined sheet tray and roast at 425°F until cauliflower is caramelized and tender, about 10 minutes.

Tacos

Warm corn tortillas.
Top each corn tortilla with 1/2 cup of Cuban black beans, 1/4 cup of chipotle cauliflower, and 1-2 slices of avocado.
Serve 2 tacos with 1 lime wedge.

Serving Size:
2 tacos

Nutritional Information:
Per serving: Calories 390, Total Fat (g) 12, Sat Fat (g) 1, Sodium (mg) 420, Protein (g) 16, Carbs (g) 58, Fiber (g) 18, Sugar (g) 5

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Entree, General Healthy - Health Conscious, Latin American, Recipe Book