Authentic, Mexican, saucy tacos make an easy vegan dinner! These tacos are healthy and you can adjust the spice level to your liking.
- 2 tbsp olive oil
- 1 cup chopped onions (approx. 1/2 medium onion)
- 2 garlic cloves minced
- 1-2 chipotle in adobo sauce, use 1 for mild version and 2 for spicier version
- 1 tsp fresh or dried oregano
- 1 tsp ground cumin
- 1 1/2 cup fire-roasted tomatoes (one 15-ounce can)
- 1/2 cup vegetable stock
- 1/2 tsp salt
- 2 cups cooked chickpeas
- 1 large head of cauliflower
- 4 tbsp fresh cilantro, chopped
- 12 whole wheat taco shells
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Heat 1 tbsp oil* in a medium non-stick pan or pot over medium heat. Add cauliflower florets and cook for 2-3 minutes. Add 1/4 cup of water, cover with a lid, and let steam for 10 minutes. Stir halfway through.
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Heat 1tbsp oil* a small saucepan over medium heat. Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add in chipotle in adobo along with spices and toast for 30 seconds. Stir in fire-roasted tomatoes, cover, bring the sauce to a boil. Lower heat and simmer for 5 minutes. Side aside and let cool.
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Pour the sauce in a blender or food processor and blend until smooth. Transfer back into the saucepan over low heat. Taste the sauce and adjust seasoning as necessary.
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Gently stir in chickpeas and cauliflower.
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Serve with warm taco shells, quick pickled onions, fresh cilantro, and a lime wedge.
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Store in an airtight container in the fridge for up 5 days or freeze for up to 1 month.
Nutrition Information (per serving, without tortilla): Calories: 83 Fat: 3.4 g Saturated fat: 0.4 g Carbohydrates: 10.8 g Dietary Fiber: 3.1 g Sugar: 2.7 g Sodium: 177 mg Protein: 3.2 g