1 tbsp Chili powder
1 tsp Paprika
1 tsp Cumin
1/2 tsp Sea Salt
1/2 tsp Oregano
1/2 tsp Corn Starch
1 tbsp Olive Oil
1/2 Cup water
1-2 Cloves Garlic minced
1/4 Onion finely chopped
1/2 Roasted Cauliflower
1 Can Chickpeas Drained
1 Serrano Chili*
Black bean corn Salsa
I roasted a whole cauliflower the night before at 400° F for about 40 minutes or until it started to turn brown. I drizzled with with olive oil, salt, pepper and turmeric. ( I like to add tumeric to my veggies a lot because it has curcumin in it which is a good anti-inflammatory and anti-oxidant. Pepper helps the body absorb the curcumin,)
For the taco seasoning, mix together the chili powder, paprika, cumin, sea salt, oregano, pepper, and corn starch. (if you don’t have ground oregano, you can use a mortar and pestle if you are fortunate enough to have one, but I put it in a small bow with a glass or spoon and grind it.) I like to have this ready in my cupboard to pull out whenever. Then just mix it was 1/2 cup of warm water.
Taco portion, I love my cast iron skillet, but you can use any pan over medium/high heat with about 1 tablespoon of olive oil. Saute the onions, garlic, and serrano in pan until aromatic and the onions start to turn translucent. Add the drained chickpeas as well as the cauliflower broken into small chunks. Saute these on high until they start to warm all the way through and crisp up a little.
Add taco seasoning and turn down to medium. Mix occasionally. Once the mixure is this it is ready. Note: I often turn it down to low after awhile and keep mixing it occasionall until all the water is soaked up. I think this gives the veggies a better opportunity to absorb the flavors.
Then is the fun part putting together you tacos. I typically fill a bowl with mixed greens and top it off with the taco mix, guacamole, and black bean and corn salsa. I sometimes also warm up a corn tortilla on the stove top and add them as a little chip.
* If you are running short on time or don’t have all the seasonings to make the taco seasoning and packaged taco seasoning will work. I like to use simply organic spicy taco seasoning, but it contains sugar which I try not to eat so I prefer to make my own.
*I like to buy Muir Glen organic black bean and corn salsa and Earthgrown guacamole because they have good ingredients, no gluten, no sugar, and no soy.