Category, DifficultyBeginner
Cauliflower Fire Roasted Onion Street Tacos
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 (12-ounce) package Green Giant® restaurant style cauliflower & fire roasted onions with garlic butter
 1 cup black beans
 1 cup cotija Mexican cheese
 8 corn tortillas
 ½ cup light sour cream or Greek yogurt
 12 chipotles in adobo sauce, finely chopped
 2 tbsp lime juice
 1 tbsp honey
 ½ head red cabbage, thinly sliced
 salt, to taste
 pepper, to taste
 fresh cilantro, for serving
 thinly sliced rashes, for serving
 lime wedges, for serving
1

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.

2

Gently break up the Cauliflower and Fire Roasted Onions in the bag, then arrange on the prepared pan.

3

Roast for 10 minutes. Remove pan from oven and stir well, distributing sauce.

4

Roast for another 15 minutes.

5

Add black beans and roast for another 5 minutes.

6

Meanwhile, for the chipotle slaw, whisk together sour cream, chipotles, lime juice, honey, salt and pepper in a large bowl. Add cabbage and toss to coat.

7

To serve, heat corn tortillas in a hot non-stick skillet until warm and arrange on warm plates. Divide cauliflower and bean mixture between each tortilla. Top each with cotija cheese and chipotle slaw. Garnish with cilantro, radishes, and a squeeze of lime.

Ingredients

 1 (12-ounce) package Green Giant® restaurant style cauliflower & fire roasted onions with garlic butter
 1 cup black beans
 1 cup cotija Mexican cheese
 8 corn tortillas
 ½ cup light sour cream or Greek yogurt
 12 chipotles in adobo sauce, finely chopped
 2 tbsp lime juice
 1 tbsp honey
 ½ head red cabbage, thinly sliced
 salt, to taste
 pepper, to taste
 fresh cilantro, for serving
 thinly sliced rashes, for serving
 lime wedges, for serving

Directions

1

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.

2

Gently break up the Cauliflower and Fire Roasted Onions in the bag, then arrange on the prepared pan.

3

Roast for 10 minutes. Remove pan from oven and stir well, distributing sauce.

4

Roast for another 15 minutes.

5

Add black beans and roast for another 5 minutes.

6

Meanwhile, for the chipotle slaw, whisk together sour cream, chipotles, lime juice, honey, salt and pepper in a large bowl. Add cabbage and toss to coat.

7

To serve, heat corn tortillas in a hot non-stick skillet until warm and arrange on warm plates. Divide cauliflower and bean mixture between each tortilla. Top each with cotija cheese and chipotle slaw. Garnish with cilantro, radishes, and a squeeze of lime.

Notes

Cauliflower & Fire Roasted Onion Street Tacos