Tacos with cauliflower and beans mole and sour cream

Difficulty: Easy

Prep Time 25

Cook Time 10

Total Time 35

Course Side Dish

Cuisine Mexican

Servings 4 Servings

Calories 503 kcal

1 small cauliflower (800 g)
2 tbsp olive oil
2 red onions
1 clove of garlic
2 red wine vinegar
800 g chunky tomatoes (jar)
½ bunch parsley (10 g)
100 g Low-fat curd cheese
50 g Sour cream
1 dash Lemon juice
240 g black beans
1 piece dark chocolate (30 g; min. 85 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} cocoa content)
1 tbsp Smoked paprika powder
8 small wholemeal tortilla patties
salt and pepper

Wash and clean cauliflower and divide into small florets—heat olive oil in a frying pan and fry cauliflower in it over medium heat for 5 minutes.
Peel onions and garlic. Cut one onion into cubes, the other into rings. Chop garlic. Add diced onion and garlic to cauliflower and saute for 2-3 minutes. Add vinegar and tomatoes and simmer, covered, over low heat for about 15 minutes.
Meanwhile, wash the parsley, shake dry and pluck leaves. For the sour cream, finely chop half of the parsley leaves and mix with cottage cheese, sour cream, and lemon juice—season with salt and pepper.
Drain the beans and let them drain. Add to cauliflower with chocolate and paprika powder, mix and heat cauliflower-bean mole for another 5 minutes—season with salt and pepper.
Meanwhile, warm tortilla patties in a skillet or oven. Fill tortilla with the cauliflower and bean mole, top with a dollop of sour cream and sprinkle with onion rings and remaining parsley leaves.

Nutritional values in 1 serving: