Plant-Based Taco

Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 635 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon taco sauce
• 1 tablespoon ground flaxseed meal
• 1 large whole wheat tortilla
• 1 cup shredded dark leafy greens
• 0.25 teaspoon paprika
• 0.25 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 0.25 teaspoon Cajun seasoning
• 0.5 tomato, diced
• 0.5 cup cauliflower florets
• 0.5 cup canned black beans, rinsed
• 0.25 cup onion, chopped
• 0.25 cup canned corn, rinsed

Recipe Instructions

Step 1

Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.

Step 2

Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.

Step 3

Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.