Black Bean Cauli Tacos With Homemade Tortillas Food

EASY BLACK BEAN TACOS

Steps:

• To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
• Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
• Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
• To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
• Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
• Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
• Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

BLACK BEAN-CAULI TACOS WITH HOMEMADE TORTILLAS

Steps:

• Mix 1 cup flour, water, and salt together to make a soft dough. Spray dough and work surface with olive oil; knead dough until smooth but still a little sticky.
• Set dough aside and cover with a warm, damp cloth. Let dough rest for at least 10 minutes.
• Preheat a large griddle while rolling out the tortillas.
• Divide dough into 8 equal parts. Form into smooth balls and flatten the tops. Roll balls in 1/4 cup flour and roll out into 6-inch circles. Dust rolling pin or work surface very lightly with flour if dough sticks. Brush tortillas with vegan margarine on one side.
• Place tortillas on the preheated griddle greased-side down. Cook until tortillas change color and start puffing up, about 10 seconds. Flip over and press puffed parts lightly with a flat spatula. Flip again. Cook just until golden-brown spots appear on both sides; tortillas should still be soft and pliable.
• Keep tortillas stacked together on and under a cloth to keep from drying out.
• Pulse cauliflower florets in a food processor until chopped into rice-sized pieces.
• Heat olive oil in a large skillet over medium-high heat. Cook cauliflower, onion, and serrano pepper until softened, about 5 minutes. Mix in ketchup, chili powder, and cumin.
• Process black beans in the food processor until smooth. Stir into the cauliflower mixture until heated through, about 5 minutes. Season with salt and pepper. Use 1/4 cup of the mixture for each tortilla.