Cauliflower and Chorizo Tacos
TOTAL TIME 35 minutes
SERVES 4
See Also: Roasted Indian Cauliflower Recipe
Ingredients:
- 14 to 16 oz. uncooked chorizo sausage
- 1 medium head cauliflower (about 1 1⁄2 lb.), cut into florets (about 4 1⁄2 cups)
- 8 6-inch corn tortillas, warmed*
- 1 cup canned refried beans, warmed**
- Fresh or pickled jalapeño pepper slices, crumbled queso fresco, chopped green onions, and/or lime wedges
See Also: Lemon-Cauliflower Rigatoni Recipe
Directions:
- In an extra-large skillet cook chorizo until browned. Using a slotted spoon, drain chorizo on paper towels. Reserve 2 Tbsp. drippings in skillet. Add cauliflower to skillet. Cook over medium heat about 15 minutes or until tender and lightly browned, stirring occasionally. Return chorizo to skillet and heat.
- Spread tortillas with the beans. Divide cauliflower mixture among tortillas. Top with jalapeño, cheese, and onions and/or serve with lime wedges.
*TIP Stack tortillas and wrap in foil. Heat in a 350°F oven 10 minutes.
**TIP Place refried beans in a bowl. Cover with vented plastic wrap. Microwave about 1 minute or until heated, stirring once.
NUTRITION
Per Serving 641 cal., 42 g fat (16 g sat. fat), 92 mg chol., 1,539 mg sodium, 34 g carb., 8 g fi ber, 5 g sugars, 33 g pro.
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