CRISPY BAKED TACOS WITH SEASONED CAULIFLOWER
This filling can be used for burritos, as a salad topping, or in omelettes, too. It’s super versatile which means you can prep it ahead of time and serve it up during the week as completely unique meals. SCORE!!
Crispy baked tacos filled with a healthy and delicious seasoned cauliflower mix!
- 2 teaspoons olive oil
- 1/2 small onion
- 1 (14 ounce) bag Mann’s Cauliflower Cauliettes
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- 1/3 cup chopped walnuts
- 10 Hard shell tacos
- 2 1/2 cups refried beans
- 1 1/4 cup grated cheese
- Optional toppings: lettuce, onion, tomato, avocado
Pre-heat oven to 400 degrees F.
Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add the cauliflower cauliettes and all the spices. Stir and cook until cauliflower is tender and starting to caramelize, 7-10 minutes. Add the walnuts in and stir until combined.
Arrange the hard shell tacos into a baking pan so that they’re standing up right. In each taco, add about 1/4 cup refried beans, 1/4 cup cauliflower mixture and 1-2 tablespoons grated cheese.
Bake tacos until cheeses is melted, about 10 minutes. Top with your favorite taco toppings and enjoy!
The cauliflower mixture makes about 10 tacos, but you can make as few as you would like. Cauliflower mixture can be refrigerated for up to 5 days. I also like to use it on salads, in breakfast potatoes or in burritos.