Bean and cauliflower rice tacos

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside. If using cauliflower florets, place them in a food processor and pulse until you get a rice-like texture.

Transfer the cauliflower rice to a large bowl. In the food processor, combine all the bean mixture ingredients and pulse a few times to break down and combine, leaving some texture. Combine the bean mixture the cauliflower rice.

Spread the mixture on the parchment paper and bake for 8 minutes. Serve in taco shells or tortillas along with avocado, red cabbage, radish and arugula.

Serves 4

Ingredients

Bean Mixture

• 1 (15-oz [425-g]) can kidney beans, drained and rinsed
• 2 tbsp tomato paste
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• Salt and freshly ground black pepper

Tacos

• 4 or more gluten-free tortillas
• 1 avocado, peeled, pitted and mashed
• 70g thinly sliced red cabbage
• 2 small radishes, sliced handful of arugula