Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
1(12-ounce) package Green Giant® restaurant style cauliflower & fire roasted onions with garlic butter
1cupblack beans
1cupcotija Mexican cheese
8corn tortillas
½cuplight sour cream or Greek yogurt
12chipotles in adobo sauce, finely chopped
2tbsplime juice
1tbsphoney
½head 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
1cupblack beans
1cupcotija Mexican cheese
8corn tortillas
½cuplight sour cream or Greek yogurt
12chipotles in adobo sauce, finely chopped
2tbsplime juice
1tbsphoney
½head 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.
