Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuplime juice (from about 2 limes)1-2 tablespoons chopped chipotles in adobo sauce (see Tips)1tablespoonhoney2clovesgarlic½teaspoonsalt1small headcauliflower (see Tips), cut into bite-size pieces1smallred onion, halved and thinly sliced1(15 ounce) canrefried black beans, warmed8corn tortillas, warmed1/2 cup crumbled queso fresco or feta cheeseSliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
¼cuplime juice (from about 2 limes)
1-2 tablespoons chopped chipotles in adobo sauce (see Tips)
1tablespoonhoney
2clovesgarlic
½teaspoonsalt
1small headcauliflower (see Tips), cut into bite-size pieces
1smallred onion, halved and thinly sliced
1(15 ounce) canrefried black beans, warmed
8corn tortillas, warmed
1/2 cup crumbled queso fresco or feta cheese
Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving
DirectionsPreheat oven to 450 degrees F. 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 and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.TipsTips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.Originally appeared: EatingWell Magazine, May/June 2017
Directions
Preheat oven to 450 degrees F. 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 and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.TipsTips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
Preheat oven to 450 degrees F. 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 and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.
Tips
Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
Originally appeared: EatingWell Magazine, May/June 2017
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Nutrition Facts(per serving)288Calories7gFat48gCarbs12gProtein
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.
