Veggie and Meat Lover's Taco Bar
I love hosting casual dinner parties with easy recipes that bring everyone around the table. Tacos are just that and are always a crowd-pleaser at my house. I use this recipe when hosting both meat-eaters and vegetarians.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 servings
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 servings
Ingredients
Cauliflower:
1 tablespoon olive oil
1 small head cauliflower, fine chopped
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
Chorizo:
1 tablespoon olive oil
1 pound Mexican chorizo, casings removed
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
Black Beans:
1 tablespoon olive oil
1/2 medium yellow onion, diced
One 15-ounce can black beans (do not drain)
1 to 2 teaspoons sriracha hot sauce
Kosher salt and freshly cracked black pepper
Tacos:
Warm flour tortillas, for serving
Guacamole, for serving
Fresh cilantro leaves, for serving
Thinly sliced scallions, for serving
Shredded cabbage, for serving
Sour cream, for serving
Directions
- For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
- For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes.
- For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
- For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.
