Name: Vegetarian Street Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 small corn tortillas (6-inch diameter); 2 tablespoons olive oil, divided; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 cup cauliflower, finely chopped; 1 cup mushrooms, finely chopped; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/4 cup fresh cilantro, chopped, plus more for garnish; 1 lime, cut into wedges; 1 avocado, sliced; 1/2 cup pico de gallo or fresh salsa

Instructions

Prepare the filling

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Cook the vegetables

Add cauliflower and mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly. Add the cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly with the spices.
Add beans and seasonings

Add the black beans to the vegetable mixture. Stir gently and cook for another 3-4 minutes until everything is heated through. Slightly mash some of the beans with the back of your spoon to help bind the mixture. Remove from heat and stir in the chopped cilantro.
Warm the tortillas

In a separate dry skillet over medium-high heat, warm each tortilla for about 30 seconds per side until pliable and slightly charred. Alternatively, you can warm them directly over a gas flame for a few seconds per side. Keep warm by wrapping in a clean kitchen towel.
Assemble the tacos

Place a generous spoonful of the vegetable-bean filling in the center of each warmed tortilla. Top with sliced avocado and pico de gallo or fresh salsa. Garnish with additional cilantro and serve with lime wedges on the side for squeezing over the tacos.

Vegetarian Street Tacos

Ingredients

Instructions

Nutritional Information