Southwest Poblano & Corn Tacos w/Ricotta, Black Beans & Cauli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425. Line a small sheet pan with parchment paper.

Step 2

Add the poblano, red bell and jalapeño pepper to the sheet pan and roast for 20 minutes. Remove from the oven and peel away the skin, then chop the peppers and set aside.

Step 3

Next, add the ricotta, cauliflower rice, scallions, roasted peppers, cilantro, corn and black beans to a large bowl. Mix to combine. Add the taco seasoning, eggs, baking powder and 1/3 cup of the cheese and mix again.

Step 4

Add the tortillas to a large sheet pan and spoon about 1/4-1/3 of the filling on each tortilla then fold over. Drizzle with olive oil and sprinkle with the remaining cheese. Bake for about 20-23 minutes until crisp. To add an extra crisp to the top, place the tacos under the broiler for about 3-4 minutes.

Step 5

Top with cilantro and dip into guacamole or avocado crema.