By Julie Long
Guacamole or avocado crema
CRISPY SOUTHWEST POBLANO & CORN TACOS WITH RICOTTA, BLACK BEANS & CAULIFLOWER! These babies are super tasty, & the filling bakes together to create a creamy veggie center. Make these ahead for game day & warm in the oven or prep them for meal prep!
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1️⃣Preheat the oven to 425. Line a small sheet pan with parchment paper. 2️⃣Add 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. 3️⃣Next, add the ricotta, cauliflower rice, scallions, roasted peppers, cilantro, corn, baking powder and black beans to a large bowl. Mix to combine. Add the taco seasoning, eggs and 1/3 cup of the cheese and mix again. 4️⃣Add 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. 5️⃣Top with cilantro and dip into guacamole or avocado crema.
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For the peppers:
1/2 red bell pepper, seeds and stem removed
1/2 poblano pepper, seeds and stem removed
1/2 Jalapeño pepper, seeds and stem removed
Olive oil
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For the filling mixture:
2 cups frozen cauliflower rice, steamed in the microwave then drained of the liquid
3/4 cup ricotta cheese
2 eggs
1 tsp baking powder
1/2 cup chopped scallions
3 tbsp chopped cilantro
3/4 cup corn kernels
3/4 cup black beans
3/4 cup shredded cheddar cheese, divided
1 1/2 tbsp taco seasoning (store bought or homemade)
8-10 small tortillas (if using corn, then microwave for 15-20 seconds before filling them)
Olive oil
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For the homemade taco seasoning:
1 tsp cumin
1 tsp chipotle chili powder
1/2 tsp paprika
1/2 tsp dried oregano
3/4 tsp salt
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For serving:
Chopped cilantro
Guacamole or avocado crema
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Updated at: Thu, 17 Aug 2023 04:06:25 GMT
Nutrition balance score
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Ingredients
3 servings
0.5red bell pepper
seeds and stem removed
0.5poblano pepper
seeds and stem removed
0.5Jalapeño pepper
seeds and stem removed
olive oil
For the filling mixture
2 cupsfrozen cauliflower rice
steamed in the microwave then drained of the liquid
¾ cupricotta cheese
2eggs
1 tspbaking powder
½ cupscallions
chopped
3 Tbspcilantro
chopped
¾ cupcorn kernels
¾ cupblack beans
¾ cupcheddar cheese
shredded, divided
1 ½ Tbsptaco seasoning
store bought or homemade
8tortillas
small, if using corn, then microwave for 15-20 seconds before filling them
olive oil
1 tspcumin
1 tspchipotle chili powder
½ tsppaprika
½ tspdried oregano
¾ tspsalt
cilantro
chopped
Instructions
Step 1
1️⃣Preheat the oven to 425. Line a small sheet pan with parchment paper. 2️⃣Add 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. 3️⃣Next, add the ricotta, cauliflower rice, scallions, roasted peppers, cilantro, corn, baking powder and black beans to a large bowl. Mix to combine. Add the taco seasoning, eggs and 1/3 cup of the cheese and mix again. 4️⃣Add 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. 5️⃣Top with cilantro and dip into guacamole or avocado crema.
OvenPreheat
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