Cauliflower Couscous Tex-Mex Tacos

These Cauliflower Couscous Tex-Mex Tacos are a favorite in our household. They’re not only super fast and easy to prepare, but their also filling and nutritious with 10 grams of fiber and 8 grams of protein.

You can eat the cauliflower couscous mixture as a side dish without the corn tortilla. It would pair well with a Mexican Salad, Roasted Green Beans or Roasted Asparagus.

Some diced avocado would also be a delicious topping for these tacos. We were trying to shed a few pounds when we made this recipe so we skipped the avocados to reduce the fat calories.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cauliflower Couscous Tex-Mex Tacos

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

These Cauliflower Couscous Tex-Mex Tacos super fast and easy to prepare, and also filling and nutritious with 10 grams of fiber and 8 grams of protein.

• CourseMain Dish
• CuisineCheap Vegan Recipes, Mexican, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
4 servings	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 10 minutes

Cauliflower Couscous Tex-Mex Tacos Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These Cauliflower Couscous Tex-Mex Tacos super fast and easy to prepare, and also filling and nutritious with 10 grams of fiber and 8 grams of protein. CourseMain Dish CuisineCheap Vegan Recipes, Mexican, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes

Ingredients

• 1 small cauliflower
• 1/4 cup vegetable broth
• 3 cloves garlic minced
• 1 small onion diced
• 1/2 can black beans drained and rinsed (15 oz can)
• 1/4 cup cilantro fresh, chopped
• 1/2 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup salsa
• 8 small corn tortillas

Servings: servings

Instructions

1. Remove the stem from the cauliflower and chop into small florets. Place in a food processor and process until the cauliflower is couscous size pieces.
2. Chop the onion into small pieces.
3. In a large skillet, heat the vegetable broth over medium heat.
4. Add the chopped onions to the skillet and sauté until semi-translucent. About 4 minutes.
5. Add the minced garlic to the skillet and sauté another minute.
6. Add the cauliflower, black beans, cilantro, lime juice, salt, black pepper and cayenne pepper. Stir to combine.
7. Cook for 8 to 10 minutes until heated through. Stir occasionally.
8. Serve 1/8 of the couscous mixture per corn tortilla. Top with 1 tbsp of salsa and additional cilantro for garnish.

   

Recipe Notes

Servings size is 2 tacos.

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