The more I read and know, the more I am working to reduce the amount of red meat in my diet. I love the concept of turning animal based protein into a “condiment” rather than the star of the show. That said, after living in Arizona for over 45 years, I have a deep ingrained love of all things taco. I recently worked on a roasted vegetable version, and believe this one to be quite good. I love the fact that chickpeas (AKA garbanzo beans) provide a range of nutrients, including protein, which is vitally important for bone and muscle health. Just one cup can provide 1/3 of the adult daily required protein plus 80 mg of calcium. They also provide almost half of the daily recommended amount of fiber. Add to that the fact that cauliflower adds another wide array of nutrients and antioxidants and is also low in calories and carbohydrates and it is a nutritionally winning combination!
- 1 can (15 oz) organic garbanzo beans, drained & rinsed
- 1 small heat of cauliflower, chopped into small pieces
- 2 t. chili powder
- ½ t. cumin powder
- ¼ t. each onion powder & garlic powder
- ½ t. salt
- 1 T. each olive oil, lime juice & water
Preheat oven to 400 degrees. Prep beans and cauliflower and place in a mixing bowl. Stir all spices together. Pour spices over vegetables and mix to coat.
Spread in single layer on a lightly oiled baking sheet. Stir every 10 minutes. Bake for 40 minutes. Serve in either a soft flour tortilla or a warmed corn tortilla. Top with shredded lettuce or cabbage, avocado, chopped tomatoes and salsa if desired.
I also discovered that I could take any leftover of this recipe, put it in my Vitamix with a little olive oil and lemon juice and whirl it into a nice hummus to munch of with other veggies the next day. Or you can mix 50/50 with some organic free range baked shredded beef or chicken to make a more traditional type of taco filling