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| Servings |
2 Tacos each
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Ingredients
- 1/4 cup lime juice from about 2 limes
- 1-2 tablespoons chopped chipotles in adobo sauce
- 1 tablespoon honey
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 small head of cauliflower cut into bite size pieces before roasting, toss the cauliflower with a smoky-tangy sauce made of lime juice and chipotles and adobo sauce for a crowd pleasing results
- 1 small red onion halved and thinly sliced
- 1 15 ounce can of black refried beans warmed
- 8 corn tortillas warmed
- 1/2 cup crumbled queso fresco or feta cheese omit this step for vegan
- sliced red cabbage
- fresh cilantro
- quacamole
- jalapeno slices and/or lime wedges
Ingredients
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Instructions
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil.
- Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.
- Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
- Serve the vegetables and beans in tortillas, topped with cheese(omit for vegan) and garnished with cabbage, cilantro, quacamole, jalapenos and/or lime wedges