This is a great dish for your left over pot of beans and a fun thing to serve when you have guests. Everyone can build their own tacos to their own tastes. I have provided a roast cauliflower taco, a mushroom taco, and fajita veggie taco (onion, peppers, zucchini). These are topped with a simple purple cabbage slaw, tomatoes, and guacamole. Drizzle with your favorite hot sauce. I like to serve these tacos with grapefruit margaritas!
Makes about 12 street tacos
Ingredients:
Taco holder stands (there are many cute ones online, mine are pretty simple)
4-5 cups left over home cooked black or pinto beans (try Gmas Pinto Beans or Gmas Simple Black Beans-recipe coming soon)
Cauliflower taco: 2-4 cups cauliflower florets
Mushroom taco: 1 box white, cremini, or baby Bella mushrooms, sliced
Fajita veggie taco: 1 purple onion (slice), 1-2 red, yellow, and/or green bell pepper (sliced), 1 small zucchini (chopped), and 1/2 deseeded Serrano pepper, finely chopped.
1 pkg corn tortillas (I like to use Mission Street Tacos because they are small)
Guacamole, store-bought or homemade
2 cups Aunt Deanna's Simple Slaw (cabbage, vinegar, Serrano) or thinly sliced red cabbage
Spices: garlic powder, onion powder, chili powder, cumin, smoked paprika, coriander
1-2 limes
2 tomatoes, chopped
Olive oil
Garnish: Cilantro
Optional: Hatch canned green chili
Instructions:
Preheat oven to 400 degrees, if making cauliflower tacos.
Chop/Prep all your veggies.
Make guacamole.
Make simple slaw.
Prep beans: Mash left over beans with a potato masher or a fork and place in a pot. Add 2-4 tbsp optional canned green chili and spices to taste: garlic powder, onion powder, touch of cumin and coriander powder and any other southwestern spice you prefer. Heat beans when almost ready to serve.
Toss cauliflower in 1-2 tbsp olive oil (or lightly spritz with olive oil spray), salt, pepper, 1-2 tsp chili powder, 1-2 tsp garlic powder, and 1/2-1 tsp smoked paprika. Adjust seasoning. Roast until browned (about 20 minutes).
Sauté mushrooms in little olive oil, salt, pepper, and garlic powder until browned.
Spray grill pan or skillet with olive oil or drizzle a tbsp of olive oil in pan and sauté veggies and Serrano pepper with salt, pepper, chili powder, smoked paprika. Squeeze on lime and sprinkle with cilantro when browned.
Heat street tacos tortillas in a skillet or microwave.
Place all components at the table for taco building fun! To assemble, place tortillas in taco holders and add a scoop of beans followed by veggie of choice. Top with simple slaw or sliced cabbage, chopped tomatoes, and guacamole. Drizzle on your favorite hot sauce and sprinkle tops with cilantro. See the process below.
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