Sweet Chipotle Cauliflower Tacos

Spicy, smoky, sweet tacos, perfect for any Taco Night! I love subbing cauliflower for meat. In addition to being delicious on its own, it’s so ding dang versatile! I just love cauliflower, don’t you?

INGREDIENTS

2 Tbsp olive oil
1 large head cauliflower, cut into small florets (about 6 cups chopped)
1 yellow onion, chopped
3-4 chipotle peppers in adobo, finely chopped use to your taste, and a little sauce from the can
1/2 tsp dried oregano
1 tsp salt
1/2 cup red enchilada sauce homemade or store-bought
8-12 corn tortillas, warmed
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese

For the Avocado Crema:

1 large avocado, halved
1/2 cup fresh cilantro
1 clove garlic, grated
juice from 2 limes
Salt to taste

DIRECTIONS

Preheat the oven to 425° F.

Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers and sauce from can, enchilada sauce, oregano, and salt. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.

Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 

Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

Serve the tacos topped with avocado crema.