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Recipe courtesy of Katie Lee Biegel

Veggie and Meat Lover's Taco Bar

Getting reviews...
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.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Cauliflower:

Chorizo:

Black Beans:

Tacos:

Directions

  1. 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.
  2. 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. 
  3. 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.  
  4. For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.

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