Chipotle Cauliflower Fajitas with Avocado & Black Bean Crema

Chipotle Cauliflower Fajitas

with Avocado & Black Bean Crema

GET RECIPES DELIVERED
dinner

Chipotles are fully ripened and smoked dried jalapeños. In this recipe we’re sending you chipotle morita powder to season the roasted vegetables. The heat of the jalapeño remains with the addition of a deep smoky flavor. While we provide 1 teaspoon of the power, use as much or as little as you like. The black bean crema will balance out the flavor and is quite decadent. Buen provecho!

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
630
FAT
19g
CARBOHYDRATES
76g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 red onion
  2. 6 oz cauliflower florets
  3. 1 clove garlic
  4. 4 oz roasted red peppers
  5. 1 lime
  6. 1 can black beans
  7. 1 tsp chipotle morita powder
  8. 2 tbsp sour cream
  9. 1 avocado
  10. 4 corn tortillas
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Zester or microplane
  • Baking sheet
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel and dice the red onion. Chop the cauliflower florets into bite-sized pieces. Peel and mince the garlic. Dice the roasted red peppers. Zest and halve the lime. Drain and rinse the black beans.
2
Roast the filling
Transfer the diced red onion and chopped cauliflower to a baking sheet and toss with 1 tbsp vegetable oil, as much of the chipotle morita powder as you’d like, and a pinch of salt and pepper. Roast until the vegetables are tender and slightly browned, about 18 to 20 minutes.
3
Prepare the crema
In a blender, combine just the lime juice, just half the black beans, sour cream, and pinch of salt. Blend the black bean crema on high until smooth. Taste and adjust seasoning with salt and pepper.
4
Crisp the black beans
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil, minced garlic, remaining black beans, and a pinch of salt. Cook, shaking the pan occasionally, until crispy, about 5 to 8 minutes. Remove from heat, add the lime zest, and toss the crispy black beans to coat.
5
Prepare the avocado
Halve the avocado, remove the pit and thinly slice the flesh. Wrap the corn tortillas in foil and pop in the oven to warm, about 2 to 3 minutes.
6
Serve
Lay the tortillas on a clean work surface. Spread 1 tbsp black bean crema on each tortilla. Then layer on the roasted vegetables, crispy black beans, sliced avocado, and diced red pepper. Serve open-faced with any remaining black bean crema on the side for dipping. Fold and enjoy!