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

  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.