Crunchy Baked Black Bean & Cauliflower Tacos

apps / mains / gluten free / meat free / low carb / quick meals

Vegetarian baked tacos filled with cheesy black beans, cauliflower, and topped with a chili lime crema and ALL the best toppings!

Move over Taco Bell! As the franchise’s biggest advocate and major fan of their Cheesy Gordita Crunch, I wanted to try to come up with a stripped down, healthier, vegetarian version to be able to make at home. These crunchy tacos are loaded with black beans, cauliflower rice, and melty cheese and the best part is they are totally customizable! I’m pairing mine with a chili lime crema to dip them into, but you can dip them in your favorite salsa, guac or even queso!

What you will need to make these Crunchy Baked Black Bean & Cauliflower Tacos is

• black beans

• cauliflower rice

• yellow onion

• corn or grain free tortillas

• taco or enchilada sauce (I love using Siete’s Enchilada Sauce or you can get any taco sauce from your local grocery store)

• shredded cheddar cheese

• chili powder

• garlic powder

• onion powder

• cumin

• smoked paprika

• plain nonfat Greek yogurt

• lime juice

• lime zest

You’ll essentially make refried beans as the filling. I add some onions, black beans, and cauliflower rice. The cauliflower rice is great because it absorbs a lot of the liquid you’ll get as you cook down the beans. I mash up the mixture with a potato masher and load up the tortillas with it and some good old cheddar cheese. The cheese is not only delish, but it helps keep the tortilla closed as you bake them.

Crunchy Baked Black Bean & Cauliflower Tacos

(makes 9 tacos)

ingredients:

• 1 can black beans, drained

• 1/2 bag frozen cauliflower rice

• 1/2 large yellow onion, diced

• 1 tsp olive oil

• 9 corn or grain free tortillas

• 3 tbsp taco or enchilada sauce (I love using Siete’s Enchilada Sauce or you can get any taco sauce from your local grocery store)

• 1/2 cup shredded cheddar cheese

• 1/2 tsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp salt

chili lime crema:

• 1/4 cup plain nonfat Greek yogurt

• 1/2 lime, juiced

• 1/2 tsp lime zest

• pinch chili powder

• 1 tbsp taco sauce or enchilada sauce

toppings:

• romaine lettuce, chopped

• cherry tomatoes, diced

• pickled onions

• avocado

directions:

1. preheat oven to 450 F.

2. in a small saucepot, add the olive oil and cook the yellow onions until softened (about 5 minutes).

3. add in the black beans and riced cauliflower. cook for another 5 minutes. season with chili powder, garlic powder, onion powder, cumin, smoked paprika, and salt. stir and cook for another 5 minutes.

4. using a potato masher or fork, mash the beans in the pot and remove from heat.

5. lay your tortillas on a baking sheet and bake for 1 minute to soften them. remove the tortillas and add some shredded cheese to half of each one. then spread the bean mixture over the cheese. fold the tortilla in half and repeat for all tortillas.

6. spray with olive oil spray and bake for 12-15 minutes, flipping them halfway through.

7. make your chili lime crema by combining all the ingredients listed. serve the tacos with your favorite taco toppings and enjoy!

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