Veggie Soft Tacos with Corn

Ingredients

• 6 flour tortillas (or gluten-free tortillas)
• 2 tbsp green onions (green parts only), sliced
• 1 Anaheim pepper, diced
• 1/2 cup black beans, drained and rinsed
• 12 oz frozen riced cauliflower
• 1 cup frozen corn
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream (optional)
• 2 tbsp garlic-infused olive oil
• 1 tbsp cumin
• 1/4 tsp salt
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1/4 tsp chipotle powder (optional for extra heat)

Instructions

1. 1Heat garlic-infused olive oil in a large pan over medium-high heat.
2. 2Add sliced green onions (green parts only) and peppers, if using, and sauté for 1-2 minutes until fragrant.
3. 3Add frozen cauliflower rice, frozen corn and black beans. Cook, stirring occasionally, until warmed through (about 7-8 minutes).
4. 4Add cumin, salt, smoked paprika, chili powder and chipotle powder (if using). Stir to combine.
5. 5While the veggie mixture cooks, heat another pan over medium to medium-high heat.
6. 6Warm each tortilla in the second pan until lightly toasted on the outside (about 45 seconds per side).
7. 7Add a layer of shredded cheddar cheese to one half of each tortilla and fold in half to melt the cheese.
8. 8Fill each cheesy tortilla with the cauliflower-bean mixture.
9. 9Top with sour cream (if using) and serve immediately.