Looking for a tasty vegan taco with a twist? You’ve come to the right place!
This was one of those recipes that came together spontaneously after a long day at work with no dinner plans. We opened our fridge to find some cauliflower rice that needed to be used up and romaine lettuce cups that would soon lose their crispiness. Just as we were about to throw in the towel and order a pizza, we spotted the jar of organic habanero salsa and remembered we had a can of beans in the pantry.
From a whole bunch of leftover ingredients, we created the YUMMIEST vegan tacos that have now become a staple in the house!
So let’s TACO-bout how it’s done.
Prep time: 10 minutes
Cook Time: 5 mins
Total time: 15 mins
Makes: 4-6 Taco Lettuce Wraps
• 1 clove of garlic
• ½ medium onion
• 2 cups of cauliflower rice
• 1 can of kidney or black beans
• 6-8 romaine lettuce cups
• ½ cup of habanero salsa
• 3-4 tbs of olive oil
• 3-4 tbs of honey
• 2 tbs of chili powder
• Salt & pepper to taste
• Optional: Kimchi for topping (you’ll want to try this!)
1️⃣ Chop your garlic & onions finely.
2️⃣ Use a cheese grater or food processor to yield 2 cups of cauliflower rice.
3️⃣ In a medium pan, sauté your garlic & onion in olive oil until translucent.
4️⃣ Add in cauliflower rice and season with salt, pepper & chili powder.
5️⃣ Add your beans, season again, add honey & continue to mix until cooked!
Toss the mixture in a lettuce wrap and top with salsa and any of your other favourites. We love adding kimchi!