cauliflower and chickpea tacos with cilantro pesto

Ingredients

Roasted Cauliflower:

1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/4 teaspoon salt  

Crispy Chick Peas:
1 can (15 oz.) chick peas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano

Cilantro-Pepita Pesto:
2 cups fresh cilantro leaves
1/3 cup pepitas
3 cloves of garlic, cut in half
1-2 jalapeño chiles
2 tablespoons fresh lime juice
1/4 cup olive oil 

8 white corn tortillas, toast or grill before serving 

Instructions
1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Stir until evenly coated. Arrange on baking sheet. Bake 15 minutes; then flip. Bake 15 to 20 minutes longer or until cauliflower is tender and browned. 
2. Meanwhile, mix together the ingredients for the crispy chick peas. Spread on baking sheet. Bake 15 minutes; then flip. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro. 

* Adapted from Betty Crocker.com

crispy black bean tacos with feta and cabbage slaw

A healthy, quick, weeknight vegetarian meal from Bon Apetit.

Ingredients

1 15-oz. can black beans, drained
1/2 tsp. ground cumin
5 tsp. olive oil, divided
1 tbsp. fresh lime juice
Red cabbage, shredded
1 carrot, shredded
2 green onions, chopped
4 white or yellow corn tortillas (try and find the smaller ones unlike the picture!)
1/3 cup crumbled feta cheese
bottled hot sauce

Instructions

1. Place beans and cumin in a small bowl; partially mash.
2. Mix 2 tsp. olive oil and lime juice in a medium bowl; add cabbage, carrots, green onions (and cilantro if desired) and toss to coat. Season with salt and pepper to taste.
3. Heat 1 tbsp. olive oil in large nonstick skillet over medium heat. Add tortillas in a single layer.
4. Spoon 1/4 of the bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
5. Fill tacos with feta and slaw.
6. Pass hot sauce alongside.

* Adapted from Bon Apetit