Smoky Chipotle Cauliflower Tacos

20200303061110_IMG_8848 (1).jpg

Ingredients:

4 x Farrah’s Smoky Chipotle Wraps 1 x box of The Cool Gardener Cauliflower Schnitzels 1 tin black beans, drained and rinsed 1/2 cup sweetcorn 1/2 cup capsicum 1 tomato Extra Virgin Olive Oil 1 tsp Oregano 1 tsp Cumin 1 1/2 tsp paprika Salt and Pepper 1tbsp lime juice

Smoky Chipotle Cashew Cream: 1/4 cup cashews 1/4 cup water 2 tsp chipotle spice 1 tbsp garlic 1/2 tsp cumin 1 tbsp lime juice Salt and Pepper

To serve: Spinach and/ or kale Avocado Lime wedges

Method:

  1. Soak your cashews in boiling water for 10-15 minutes and drain. Add into a blender with all other cream ingredients and blend until smooth. Place in the fridge until ready to serve.

  2. Preheat oven to 180C. Heat a pan over medium heat and one by one, lightly crisp the tortillas. Stack them with a damp paper towel between each one to keep them pliable.

  3. Chop the frozen cauliflower into 6 pieces each. Add into a large bowl, with the drained and rinsed black beans, corn, diced tomato and capsicum, oil, spices, salt, pepper and lime juice. Toss all to coat the beans and schnitzels. Spread out onto a baking tray and bake for 25 mins, giving them a flip halfway. meanwhile lightly, saute your dark leafy greens in some olive oil and a good dash of lemon juice. Slice some avocado and lime wedges.

  4. Heat your tacos in the microwave for around 10 seconds, just to give them a little moisture back. Assemble! Spread the greens on each taco shell, top with your cauliflower schnitzel and bean mix, avocado slices and drizzle over some chipotle cashew cream. Squeeze over some lime juice, salt and pepper to taste and enjoy!

Recipe by @thislifeasjasmin