CAULIFLOWER KIDNEY BEAN TACOS WITH CABBAGE RADISH SLAW + FRESH CORN TORTILLAS

I wanted to make some meatless tacos this week but wanted a little more texture than just some mushy, cooked beans so I added some cauliflower that I needed to use up. These did not disappoint. 

INGREDIENTS

Filling:
1/2 red onion, chopped
1 garlic clove, minced
1c grated/riced cauliflower
1t chili powder
3/4t cumin
1/2t garlic powder
1/2t onion powder
Dash of cayenne
3T tomato sauce
1 can kidney beans, drained
1/4c water
1/4t oregano

Slaw:
1c shredded cabbage
3 radishes, thinly sliced
1 lime, juiced
Pinch of salt

Tortillas:
2.5c masa
1/2t salt
1.5c hot tap water

INSTRUCTIONS

Filling: Sauté red onion with salt and pepper until soft, 2-3 min. Then add garlic and cauliflower and a little salt, stir. Add chili powder, cumin, garlic powder, onion powder and cayenne, cook until fragrant then add the tomato sauce and kidney beans. After a couple of minutes, lightly mash the beans, leaving some big chunks. Pour in the water and oregano, stir and let simmer with a lid for 10 min.

Slaw: Toss and let sit for 10+min.

Tortillas: Stir up with a wooden spoon then form into ping pong size balls. Use a tortilla press with parchment paper or a dinner plate to press the balls into tortillas. Cook the tortillas on a med-high skillet for 10 sec, flip, 30 sec, flip, 30 sec, remove. Place the cooked tortillas in a kitchen towel until time to eat, this allows them to steam a bit and keeps them from drying out.  Build your taco, topping it with the slaw, avocado, cheese and/or any other toppings you like.

ENJOY!