1 package (4.6 ounces) hard taco shells or 12 soft corn tortillas (we used hard taco shells)
2/3 cup crumbled farmer cheese or queso blanco (we used queso fresco)
Take a large nonstick skillet out and pour the oil in, setting the heat to somewhere between medium to medium-high. Once the oil’s hot, toss in the zucchini and scallions, cooking for 5 minutes. Add in the chili powder, cumin, oregano, salt and pepper, stirring constantly for one minute.
Add the beans, corn, spinach and salsa to the skillet, stirring to combine. Continue to stir for 3 to 4 minutes or until the spinach has wilted (ours took less than 3 minutes)
While the spinach is getting wilted, heat up your taco shells or tortillas in the microwave for 45 seconds or however long the package they came in says to. Spoon roughly 1/3 cup of the vegetable mixture into each taco shell, sprinkling the cheese on afterwards and squeezing the lime wedge over the taco. Only thing left to do now is to eat it !
We did have to season this with some kosher salt to bring out the maximum flavor in the dish. This really does taste the best once you have the cheese and lime juice with the taco filling. Choosing to go with the hard tacos shells gave the dish a crunch that’d be missing otherwise.
¼ cup lime juice (from about 2 limes) (took more than 2 limes for us to get ¼ cup)
1-2 tablespoons chopped chipotles in adobo sauce (we used 3 tablespoons)
1 tablespoon honey
2 cloves garlic
½ teaspoon salt (we used table salt)
1 small head cauliflower, cut into bite-size pieces
1 small red onion, halved and thinly sliced
1 (15-ounce) can refried black beans, warmed (we forgot to use this)
8 corn tortillas, warmed
½ cup crumbled queso fresco or feta cheese (we used queso fresco)
Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices, and/or lime wedges for serving
Preheat your oven to 450 degrees. Take a large rimmed baking sheet and line it with aluminum foil.
Add to a blender (we used a small food processor) the lime juice, chipotles, honey, garlic and salt. Process until the mixture looks mostly smooth. Take the cauliflower pieces and place them in a large mixing bowl. Pour the chipotle sauce over the cauliflower pieces, stirring so all the pieces are coated in the sauce. Spread the cauliflower out in a single layer on the lined baking sheet. Sprinkle the onion slices on afterwards.
Stick the sheet in the oven for 18 to 20 minutes or until the cauliflower is tender and browned in spots, stirring halfway through (we went with 20 minutes).
Add the beans and cauliflower into the tortillas, topping with the cheese followed by adding on the cabbage, cilantro, guacamole, jalapeño slices and/or lime wedges.
Supposed to serve 4 (2 tacos per serving).
We thought this turned out to be a really tasty taco ! The cauliflower and onion slices really absorb the flavors from the chipotle mixture while cooking. The spiciness from the chipotles gets cut down by the toppings/garnishes. We chose to use queso fresco, cilantro and red cabbage as our initial toppings and thought everything worked together to produce a tasty taco. We tried adding guacamole later on and while it certainly didn’t make it worse flavor-wise, we don’t think it made it taste better either.
We got this recipe from EatingWell.
We weren’t paid in any form to promote EatingWell.