Cauliflower and Black Bean Rancheros

Serves 4



About this recipe:

This vegetarian dish is high in fiber and packed with flavor.

  • 1 yellow onion
  • 3 cups cauliflower
  • 1 poblano
  • 12 corn tortillas – 6" sizes
  • 2 ½ tbsp olive oil
  • 2 tsp minced garlic
  • 2 cups canned black beans
  • ¾ lime
  • 1 ¾ tsp cumin
  • ¾ tsp chili powder
  • 1 ⅓ cups canned diced tomatoes
  • 2 avocados
  • 3 ½ tbsp fresh cilantro
  1. Peel and dice onion. Chop cauliflower into small (1/2-inch) pieces. De-seed and mince poblano.
  2. Preheat oven to 275° F (135° C). Wrap corn tortillas in foil and place in the oven to warm.
  3. Heat 4 tsp olive oil in a skillet over medium heat. Add poblano and half the chopped onion. Cook 5 minutes, until softened. Add garlic and a pinch of salt; cook another 1 minute. Add drained black beans and cook 2 minutes, until warmed through.
  4. Transfer the bean mixture to a blender or food processor; add 4 tsp lime juice, 4 tbsp water, the cumin and a pinch of salt. Pulse until mostly smooth, then adjust seasonings to taste.
  5. In the empty skillet, heat remaining 4 tsp olive oil over medium-high heat. Add the remaining onion and cook 3 minutes. Add cauliflower and cook 4 minutes more, until lightly brown. Stir and continue cooking another 4 minutes, or until tender.
  6. Reduce heat to medium-low. Sprinkle chili powder over the cauliflower and stir well to coat. Stir in the diced tomatoes and season with salt to taste.
  7. Spread each tortilla with bean mixture, cauliflower, avocado slices and cilantro. Enjoy with a knife and fork.

Net carbs48g
Added sugar0g
Saturated fat3g