Close
Photo: Jacob Fox
Active Time:15 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium headcauliflower, trimmed and thinly sliced1mediumred bell pepper, sliced1mediumonion, sliced3tablespoonsextra-virgin olive oil1 ½teaspoonschili powder1teaspoonground cumin½teaspoonground coriander½teaspoonsalt¼teaspoonground pepper½cuppico de gallo¼cupchopped pickled jalapeño peppersChopped fresh cilantro for garnish114-ounce canlight-in-sodium refried beans, warmed12corn tortillas, warmed
Cook Mode(Keep screen awake)
Ingredients
1medium headcauliflower, trimmed and thinly sliced
1mediumred bell pepper, sliced
1mediumonion, sliced
3tablespoonsextra-virgin olive oil
1 ½teaspoonschili powder
1teaspoonground cumin
½teaspoonground coriander
½teaspoonsalt
¼teaspoonground pepper
½cuppico de gallo
¼cupchopped pickled jalapeño peppers
Chopped fresh cilantro for garnish
114-ounce canlight-in-sodium refried beans, warmed
12corn tortillas, warmed
DirectionsPosition a rack in top third of oven and place a large cast-iron skillet on it. Preheat to 425°F.Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat. Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated. Carefully add the mixture to the hot pan. Roast, stirring once, until the vegetables are tender, about 30 minutes.Set broiler to high. Broil the vegetables until lightly browned, about 2 minutes.Top the vegetables with pico de gallo, jalapeños and cilantro, if desired. Serve with refried beans and tortillas.Originally appeared: EatingWell Magazine, December 2021
Directions
Position a rack in top third of oven and place a large cast-iron skillet on it. Preheat to 425°F.Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat. Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated. Carefully add the mixture to the hot pan. Roast, stirring once, until the vegetables are tender, about 30 minutes.Set broiler to high. Broil the vegetables until lightly browned, about 2 minutes.Top the vegetables with pico de gallo, jalapeños and cilantro, if desired. Serve with refried beans and tortillas.
Position a rack in top third of oven and place a large cast-iron skillet on it. Preheat to 425°F.
Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat. Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated. Carefully add the mixture to the hot pan. Roast, stirring once, until the vegetables are tender, about 30 minutes.
Set broiler to high. Broil the vegetables until lightly browned, about 2 minutes.
Top the vegetables with pico de gallo, jalapeños and cilantro, if desired. Serve with refried beans and tortillas.
Originally appeared: EatingWell Magazine, December 2021
Rate ItPrint
Nutrition Facts(per serving)302Calories11gFat48gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
