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Saturday, July 16 2016

Cauliflower Chorizo Tacos

14 ounces uncooked chorizo sausage
1 medium head cauliflower (2 pounds), cut into florets (about 4 1/2 cups)
8 6 inches corn tortillas, warmed*
1 cup canned refried beans, warmed**
Fresh or pickled jalapeno pepper slices, crumbled queso fresco, chopped green onions, and/or lime wedges
In a very large skillet brown chorizo. Remove from skillet with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in skillet. Add cauliflower to skillet and cook over medium heat for 15 minutes or until tender and lightly browned, stirring occasionally. Return chorizo to skillet and warm through.
Spread each tortilla with some of the beans. Divide cauliflower mixture among tortillas. Top with jalapeno, cheese, and onions and serve with lime wedges.
From the Test Kitchen

Stack tortillas and wrap in foil. Heat in a 350 degrees F oven for 10 minutes.


Place refried beans in a bowl. Cover with vented plastic wrap. Microwave on high (100% power) for 1 minute or until heated through.

Nutrition Facts (Cauliflower Chorizo Tacos)
Per serving: 641 kcal cal., 42 g fat (16 g sat. fat, 4 g polyunsaturated fat, 19 g monounsatured fat), 92 mg chol., 1539 mg sodium, 34 g carb., 8 g fiber, 5 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:21 pm   |  Permalink   |  0 Comments  |  Email

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