Tag Archives: avocado

Roasted Cauliflower Tacos with Black Bean & Corn Salsa

It’s been a while since I’ve posted any meals on here. Today I made these tacos and they were fabulous. I think you are going to enjoy them–I sure did.

Roasted Cauliflower Tacos with Black Bean and Corn Salsa


  • 1 Head of Cauliflower chopped into small florets
  • 4 Tbsp of olive oil
  • 1/4 tsp of cumin
  • salt and pepper

Add chopped cauliflower, cumin, salt, pepper and olive oil to a large mixing bowl and toss together. Spread the mixture out on a baking sheet and roast for twenty minutes on 425 degrees until golden brown around the edges.


Black Bean Salsa

  • 2 – 15 oz. Cans Black Beans Drained of Liquid
  • 1 – 14 oz. Can Hatch Green Chile Diced Tomatoes Drained of Liquid
  • 2 Ears of Corn
  • 1/2 Red Onion Chopped
  • 1/2 Jalapeno Pepper Chopped
  • 4 Green Onions Chopped
  • 1 tsp Cumin
  • 1 tsp Penzeys Salsa & Pico Mix 
  • 1 tsp Garlic Powder
  • 1/4 tsp Chili Powder
  • Salt and Pepper


Slice corn off the cob and steam for 5 minutes and set aside to cool. Drain beans and tomatoes and place in a large bowl. Add minced red onion, jalapeno pepper and green onions. (I always wear gloves when I chop and seed jalapeno peppers) Add all the spices and mix together.

Warm flour tortillas and add roasted cauliflower, top with bean salsa, and sprinkle with cheddar cheese. Garnish with avocado. Yields 8 tacos and you will have black bean salsa left over.




Chicken Tortilla Soup

This soup is so good! It’s one of those soups I like to try a cup of at various restaurants to see how they make it. One of my favorites is at Canyon Cafe at Arizona Center in Phoenix. They also have the best chips and salsa there too. Here is my version.

Chicken Tortilla Soup

  • 1 roasted chicken (remove bones and skin and cut up in large chunks)
  • 2 ears of fresh corn (slice off of cob)
  • 1 red pepper chopped (I used a few small ones here)
  • 1 yellow pepper chopped (I used a few small ones here)
  • 1/2 yellow onion chopped
  • 1 – 15 oz can black beans drained
  • 1 – 10 oz can Ro-Tel diced tomatoes with green chiles
  • 1 – 4 oz can Hatch diced green chiles
  • 1 – 32 oz container of chicken broth
  • 1 Tbsp garlic
  • 1 Tbsp cumin
  • Salt to taste
  • 1 package of white corn tortillas for garnish
  • avocado for garnish
  • green onions for garnish
  • dollop of sour cream for garnish

Saute chopped peppers and onions in oil and set aside. Put all the ingredients into a large pot. Let it come to a boil, cover and simmer for 1 hour. Slice tortillas into long strips and cook until golden brown in canola oil. Set aside and use for garnish. Serve the soup with avocado slices, tortilla strips, green onion and a dollop of sour cream.



Southwest Chicken Salad


Fresh sweet corn, crunchy jicama and barbecue sauce are the predominant flavors in this salad. Please don’t use canned corn or it won’t taste right.  Wait until you are ready to serve the salad before you place the avocado on it. My husband bought a set of these dishes I plated this salad on when we first met many years ago. They are sitting at the top of the cupboard since I don’t use them much anymore and decided this was the perfect plate for a Southwest salad.

Southwest Chicken Salad

  • 2 cups cooked chicken (could be roasted or barbecued)
  • 1/2 head of chopped romaine lettuce
  • 1 cup chopped jicama
  • 1 cup of fresh corn
  • 1 cup sliced cherry tomatoes
  • 1 bunch of chopped green onions
  • 1 cup shredded Mexican blend cheese
  • 1 – 15 oz. can black beans drained
  • 1/2 avocado per serving
  • 1 – 2 tsp barbecue sauce per serving
  • 1 – 2 tsp ranch dressing per serving

*Optional – Roast a jalapeno pepper and mince a tiny amount in with the ranch dressing before serving. I use plastic gloves to slice the pepper and remove the seeds before roasting in the oven.

Slice the corn off the cob and steam for a few minutes and chill. Cut the chicken into large chunks. Chop romaine lettuce, jicama and green onions. Slice the tomatoes. Mix the chicken, jicama, chilled corn, cherry tomatoes, green onions, cheese and black beans in a large bowl. Take out what you are going to serve right away into another bowl and add the barbecue sauce and ranch dressing. Mix together and plate it. Add the avocado slices and serve. The salad will store for a few days in the refrigerator.



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