Tag Archives: black beans

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

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  • 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.

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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

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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.

 

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Chicken and Black Bean Enchiladas

These are easy to make especially if you buy a roasted chicken. What takes the most time are heating the tortillas and rolling them up.

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Chicken and Black Bean Enchiladas

  • 1 dozen white corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups Mexican cheese blend (I use Señor Gusto™ w/manchego, oaxaca, quesadilla and asadero cheeses)
  • 1 cup sour cream
  • 1 – 10 oz. can Ro-Tel diced tomatoes w/green chiles
  • 1 – 15 oz. can black beans
  • 4 green onions chopped
Senor Gusto Cheese

Senor Gusto Cheese

Mix the shredded chicken, black beans and half the cheese and most of the green onions in a bowl. Leave some of the green onions for a garnish. Mix the sour cream and Ro-Tel tomatoes w/green chiles in another bowl. Heat each tortilla in a little oil and set aside. Roll up each tortilla with the chicken mixture and place it seam side down in a baking casserole pan. I use a 9″ X 13′ pan. Spread the sour cream mixture over the tray of enchiladas. Sprinkle with the remaining cheese and the rest of the green onions. Bake at 350 degrees for 20 – 30 minutes. . Serve with guacamole and sour cream. Makes 12 enchiladas

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Enchiladas before they went in the oven

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Enchiladas Out of the Oven

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