Favorite Menu Black Bean-Cauli Tacos with Homemade Tortillas

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Black Bean-Cauli Tacos with Homemade Tortillas

"Delicious cauliflower and bean taco mix served on easy home made tortillas. Garnish with romaine lettuce, tomatoes, cilantro, lime, and almond jalapeno Jack cheese."

Ingredients :

Tortillas:
1 1/four cups white entire wheat flour, divided
1/2 cup lukewarm water
1/four teaspoon salt
olive oil cooking spray
2 teaspoons vegan margarine (such as Earth Balance®)
Cauliflower-Bean Filling:
1 massive head cauliflower, cut into florets
1 tablespoon olive oil
half of yellow onion, sliced
1 serrano pepper, sliced
2 tablespoons ketchup
1 half of teaspoons chili powder
1 1/2 teaspoons ground cumin
1 (15 ounce) can low-sodium black beans, drained
floor black pepper to flavor
half of teaspoon sea salt

Instructions :

Prep : 25M	Cook : 8M	Ready in : 50M

Mix 1 cup flour, water, and salt collectively to make a soft dough. Spray dough and paintings surface with olive oil; knead dough till easy but nevertheless a bit sticky.
Set dough apart and cover with a warm, damp cloth. Let dough relaxation for as a minimum 10 minutes.
Preheat a huge griddle even as rolling out the tortillas.
Divide dough into eight equal parts. Form into easy balls and flatten the tops. Roll balls in 1/4 cup flour and roll out into 6-inch circles. Dust rolling pin or paintings surface very lightly with flour if dough sticks. Brush tortillas with vegan margarine on one side.
Place tortillas on the preheated griddle greased-facet down. Cook till tortillas trade coloration and begin puffing up, about 10 seconds. Flip over and press puffed components gently with a flat spatula. Flip again. Cook just until golden-brown spots appear on each facets; tortillas should nonetheless be smooth and pliable.
Keep tortillas stacked collectively on and below a fabric to preserve from drying out.
Pulse cauliflower florets in a meals processor until chopped into rice-sized pieces.
Heat olive oil in a big skillet over medium-excessive warmth. Cook cauliflower, onion, and serrano pepper until softened, approximately 5 mins. Mix in ketchup, chili powder, and cumin.
Process black beans inside the meals processor till clean. Stir into the cauliflower aggregate till heated through, approximately 5 minutes. Season with salt and pepper. Use 1/4 cup of the aggregate for every tortilla.

Notes :

Use just sufficient flour to help you roll out the tortillas. Too tons flour will make your tortillas dry.
Tortillas can be saved at room temperature for 2 days or refrigerated for five to six days.

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