On taco night, you can’t beat a side of beans or rice (or both!). Build a Tex-Mex feast with savory Instant Pot black beans, fluffy cilantro-lime rice, a creamy cheesy street corn bake or another of our favorite Mexican side dishes.
Ingredients
- 1/2 cup plain greek yogurt
- 1 medium ripe avocado, peeled and mashed
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon sea salt
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 6 cups fresh cauliflowerets
- 1/4 cup canola oil
- 12 flour tortillas (6 inches)
- 1-1/2 cups coleslaw mix
- optional: sliced radishes, pickled red onions, and sliced jalapenos
Instruction
- For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.
- Preheat oven to 450°. In a large bowl, combine salt, cumin, garlic powder, chili powder and oregano. Add cauliflower and oil; toss to coat. Transfer to a foil-lined baking sheet.
- Bake until cauliflower is tender and browned, about 20 minutes, stirring halfway.
- Serve in tortillas with coleslaw mix. avocado crema and toppings, as desired.
