Uno, dos, tres…cuatro cinco seis days ’til cinco de mayo! I may not remember 80% of my h.s. spanish, but I can muster up enough spanglish to say that I’m loco for these tex mex lentils – especially when I can whip up a big ‘ole batch to make 3 different cinco de mayo dishes. Read on to learn more about these protein powerhouses and to get the recipes for these Tex Mex lentil tacos, stuffed bell peppers and more!

Lentils were always a bit of a mystery to me – are they bean, vegetable…or are these disc-like orbs some form of alien food in the form of a pellet? The answer is – none of the above. After a bit of research, I came to realize that lentils are legumes. Le what? A legume, as it turns out, is a dry fruit contained within a pod. Common legumes are peas, beans, peanuts and lentils. What makes lentils such powerhouses, is their source of protein, fiber and minerals. They’re composed of 25% protein, which makes them a great option for vegetarians and vegans. They also contain 37% of your recommended daily intake (RDI) of iron, which many vegetarians lack.

While I’m not vegetarian, I like to dabble in plant-based protein for a variety of reasons – it’s easier, often cheaper and tends to be better for the environment. Beyond these reasons, plant-based protein options like lentils can be highly nutritious. Take a look at these quick facts:

Lentil Nutritional Highlights (per 1 cup serving)
-Calories: 230
-Protein: 17.9g
-Fat: 0.8g
-Carbs: 39.9g
-Folate: 90% RDI
-Iron: 37% RDI
-Zinc: 17% RDI
-Manganese: 49% RDI

So not only are lentils protein powerhouses, but they pack a punch of other nutrients as well as fiber to keep those bowels movin’ if ya know what I mean.

So here’s the funny thing, Americans eat way fewer lentils than other regions of the country where they’ve been a staple for thousands of years like in the Middle East and India. I first came across lentils when I made an Ayurvedic kitchari from Mindbodygreen (think of it as a cleansing porridge). I was impressed with how filling it was and how hands-off it was to soak the lentils. Plus, reports show that some of the healthiest groups of people on Earth eat lentils regularly, like those living in the “blue zones” of Italy and Greece where the Mediterranean diet is common place.

Hold up, first “legumes” and now “blue zones”? What are these wild terms I’m tossing around like confetti on a parade? Blue zones were first introduced by Dan Buettner in a November 2005 feature article within National Geographic called “The Secrets of a Long Life”. In the article, Buettner identified 5 regions, based on data and first-hand observations, where the populations live healthier and longer lives than anyone else in the world. These regions include Okinawa (Japan), Sardinia (Italy), Nicoya (Costa Rica), Icaria (Greece) and the Seventh-Day Adventists in Loma Linda, California.

Apparently if you live the la vida lentil, you’re doing like the blue zone folks do. I’m not saying you’re going to live to 100 on lentils alone, but it sure is a good start!

Read on for these 5 recipes featuring Tex Mex Lentils:

-Tex Mex Lentil Tacos
-Tex Mex Lentil Stuffed Bell Peppers
-Tex Mex Lentil Burrito Bowl
-Tex Mex Lentil Taco Skillet
-Tex Mex Lentil Enchiladas

With these recipes, you’ll be ready to eat lentils 5 ways to Sunday.

Tex Mex Lentil Tacos
Serves: 6-8

Ingredients:
Tex Mex Lentils
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste

Quick Pickled Onions
– 1/2 large red onion, thinly sliced
– 1/2 T coconut or regular sugar
– 3/4 tsp salt
– 1/4 C apple cider vinegar
Taco Fixings
– tortillas
– guacamole
– cherry tomatoes
– optional garnishes: cilantro, pepper jack cheese and/or salsa verde

Directions:
Step 1: Make the quick pickled onions by placing the sugar, salt and vinegar in a mason jar or bowl. Cover the mason jar and shake to combine. Or, if using a bowl, whisk together the ingredients. Add the onions and shake the mason jar to combine or mix together in the bowl. Cover and let marinade, ideally for 1 hour. Feel free to give the mason jar a good shake every once in a while to make sure all the onions are covered.
Step 2: Make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Cover and set aside. Option to mix in 1 C of pepper jack cheese.
Step 3: Assemble the tacos by layering guacamole on your tortillas (I simply mash an avocado with a squeeze of lime, salt and pepper). Layer on a few heaping spoons of lentils to each tortilla. Top with cherry tomatoes, pickled onions and optional cheese, cilantro and salsa verde.

Tex Mex Lentil & Sweet Potato Stuffed Bell Peppers
Serves: 6

Ingredients:
Tex Mex Lentils with Cheese
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste
– 1 C of pepper jack cheese, shredded
Bell Peppers
-6 bell peppers, any color, with tops sliced off horizontally
– option to garnish with cilantro and additional cheese
Chipotle Sweet Potato Hash
– 1/2 sweet potato, peeled and medium diced
– 1/2 onion, medium diced
– tops of the bell peppers, stems removed and medium diced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit. Then, make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Mix in the shredded Pepper Jack cheese and set aside, covered.
Step 2: While the lentils cook, place a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking spray. Once hot, add the diced sweet potato, cumin, paprika and desired amount of salt and pepper. Stir to evenly coat the sweet potatoes. Continue cooking for 15 minutes, stirring occasionally until softened and easily pierced with a fork.
Step 3: While the sweet potatoes cook, slice off the top of the bell peppers horizontally. Scoop out the seeds and as much of the membranes as you can. Keep the tops, removing the stems and dicing the surrounding area. Place the diced bell peppers in the pan with the sweet potatoes after about 10 minutes. Stir to combine, adding a sprinkle of salt and pepper. Cook until both the sweet potatoes and bell peppers are appropriately softened. Mix with the lentils once done.
Step 4: Place the bottoms of the bell peppers in a casserole dish just big enough so that the bell peppers are touching one another. Scoop the lentil and sweet potato hash mixture into the bell pepper cavities, filling to the top. Option to top with additional cheese. Add a little bit of water to the bottom of the casserole dish then cover the bell peppers with tin foil. Place in the oven for 30 minutes. Then, remove the tin foil and cook for an addition 15 minutes, or until the cheese is melted and bubbly.

Tex Mex Lentil Burrito Bowl
Serves: 6

Ingredients:
Tex Mex Lentils
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste
– optional pepper jack cheese

Quick Pickled Onions
– 1/2 large red onion, thinly sliced
– 1/2 T coconut or regular sugar
– 3/4 tsp salt
– 1/4 C apple cider vinegar
Burrito Bowl Fixings
– cauliflower and/or butternut squash rice (I used Green Giant)
– sliced avocado
– cherry tomatoes, halved
– crushed red pepper
– optional salsa verde to garnish

Directions:
Step 1: Make the quick pickled onions by placing the sugar, salt and vinegar in a mason jar or bowl. Cover the mason jar and shake to combine. Or, if using a bowl, whisk together the ingredients. Add the onions and shake the mason jar to combine or mix together in the bowl. Cover and let marinade, ideally for 1 hour. Feel free to give the mason jar a good shake every once in a while to make sure all the onions are covered.
Step 2: Make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Cover and set aside. Option to mix in 1 C of pepper jack cheese.
Step 3: Assemble the burrito bowl cooking the cauliflower and/or butternut squash over the stove top in a medium frying pan over medium heat with a little bit of cooking oil of choice. Season with salt and pepper, cooking until warmed and tender, about 5 minutes. Place the “rice” in serving bowls and top with lentils, cherry tomatoes, pickled onions and sliced avocado. Option to garnish with crushed red pepper and salsa verde.

Tex Mex Lentil Taco Skillet
Serves: 6-8

Ingredients:
Tex Mex Lentil Taco Skillet
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 4 T tomato paste
– 1 tsp cumin
– 1 tsp chili powder
– 2 C of water or vegetable broth
– 3/4 C dry lentils
– 1/2 sweet potato, peeled and diced
– salt and pepper to taste
– 1 can of corn
– 1 can of black beans
– 1 C of pepper jack cheese, shredded
– serve with tortilla chips, rice or tortillas

Directions:
Step 1: Place a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Step 2: Add the lentils, sweet potatoes and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and the sweet potatoes are easily pierced with a fork.
Step 3: Mix in the cheese, add the corn and black beans. Mix to combine and cook for another 5 minutes, or until the cheese is melted and the black beans and corn are warmed. Option to garnish with additional cheese and cilantro. Serve with tortilla chips, rice or tortillas.

Tex Mex Lentil Enchiladas
Makes: 6 enchiladas

Ingredients:
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 4 T tomato paste
– 1 tsp cumin
– 1 tsp chili powder
– 2 C of water or vegetable broth
– 3/4 C dry lentils
– 1/2 sweet potato, peeled and diced
– salt and pepper to taste
– 1 can of corn, rinsed
– 1 can of black beans, rinsed
– 1 C of pepper jack cheese, shredded, plus additional for garnish
– 1 can or pouch of red enchilada sauce (I used Frontera)
– 6 flour or corn tortillas
– 1 avocado, diced
– option to garnish with cilantro

Directions:
Step 1: To make the filling, follow steps 1-3 to make the Tex Mex Lentil Taco Skillet (above). Preheat oven to 350 degrees Fahrenheit.
Step 2: Once the filling is prepped, pour enough of the enchilada sauce in the base of an oven safe casserole dish to cover the bottom. Then, spoon the Tex Mex Lentil Taco Skillet filling in each of the 6 tortillas. Roll up the tortillas and place seam side down in the casserole dish. Pour the remainder of the enchilada sauce over the top of the tortillas. Option to garnish with additional cheese. Place in the oven uncovered for 10 minutes, or until the cheese is melted on top.
Step 3: Allow to cool 5-10 minutes, then top with avocado and optional cilantro.

Happy cinco de mayo, amigos! If you try these recipes, or have others, I’d love to hear your thoughts!

Sources: Healthline, Dr. Axe, Wikipedia

The post Loco for Lentils appeared first on The Shooks Life.

Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen.

It’s that time of year where we try to jam pack every type of social event into a span of 3 short weeks – cookie exchanges, holiday parties, ugly sweater gatherings, shopping sprees, you name it. And it can all be a little….overwhelming. I’ll admit that I’ve checked off approximately 5% of my holiday shopping and the clock is ticking with 7 days until Christmas. So in my procrastination, I’ve been reading all about 2019 trends and the Swedish concept of “lagom” or “just enough”. According to Greatist, lagom is expected to be a major health & wellness trend. In fact, it’s touted as the next “hygge” (read my post all about 2017’s cozy Danish trend here).

To get a vibe for this concept, let’s turn to our familiar friend, Goldilocks. She wants not too much porridge (that would be wasteful) and not too little (how would she have the focus for her day?) and it also need not be too hot (again, energy waste). It’s all about balance, moderation, simplification and slowing down. Sign me up!

Here are a few tips to embrace la vida lagom:

1.) Cook Once, Eat Twice: find that coveted work/life balance with recipes that allow you to cook once and eat like a king the rest of the week. This includes crock pot recipes that make large batches so you’ll have leftovers for lunch all week long, or freezer meals for later. You can also find recipes that use common ingredients, like this Thai peanut sauce, which is the highlight for my Thai Rainbow Quinoa Bowl recipe and these tacos.

2.) Adopt a Signature Look: deciding what to wear should not be a chore, but sometimes its so stressful and hard to keep up with the trends (yes, first world problems). Think about adopting a wardrobe of solid staples (like a white blouse or black turtleneck) that you can reinvent with accessories like a jeweled necklace, handkerchief, bold belt or cozy wrap.

3.) Initiate Walking Meetings: if you can’t fit in that workout and all those meetings, mash it up with walking/talking meetings. It allows you and your compadre to get some fresh air and reinvigorate that mind and body.

4.) Take a Break: self love was all the rage in 2018, and for good reason! We all need a mental refresh and shouldn’t feel selfish for getting our nails done, or just booking a conference room to check out for a few minutes. According to Psychology Today, these breaks can help you more effectively go about your day by resetting your mental track. Ever gone for a run and suddenly found the answer to a problem? Yup, that’s the magic of a mental break.

5.) Balanced Plates Over Fads: lagom is basically the opposite of extreme diets. According to Well and Good, everything in balance is exemplified by Swedish pizzerias, which often serve “pizzasallad”, a punchy cabbage salad, alongside the pizzas. It’s a fresh complement to the pizza and fills up the plate (and your belly) with something other than dough, that will also help with digestion.

Now that we’re all experts on la vida lagom, let’s put it into practice with this recipe!

Thai Tofu Tacos
Serves: 4

Ingredients:
Thai Peanut Sauce
– One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen
– 1/4 C of red curry paste like Thai Kitchen
– 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday
– 3/4 C coconut sugar (or white refined sugar)
– 2 T apple cider vinegar
– 1/2 T salt
– 1/2 C water
Taco Fixings
– One 14 oz block of extra firm tofu
– One package of tortillas (like Maria and Ricardo’s Organic Blue Corn Tortillas)
– 1 bag of Mann’s Kale Beet Blend (or chop kale, red cabbage & golden beets)
– 1 bunch of rainbow carrots, cut into thin medallions
– 1/3 C of roasted, salted peanuts, chopped

Directions:
Step 1: Make the crispy tofu by pre-heating the oven to 400 degrees Farenheit. Then, place the block of tofu on a bed of paper towels to soak up the liquid. Press another layer of paper towels on top to soak up more of the liquid. If you have the time, ideally you’d let it sit with a pan on top to continue to drain. If not, go ahead and slice into 1-inch cubes. Grease a sheet pan with some olive or coconut oil and place the cubes of tofu in a single layer on the sheet pan; season with salt and pepper. Place in the oven for 30 minutes, flipping every 10 minutes, or at least once midway through to get an even crisp on all sides.
Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature.
Step 3: Assemble the tacos by layering the tofu and all the fixings in warmed tortillas (I like to place in the oven for a few minutes as long as you have it on). Dredge it in the Thai Peanut Sauce and set some aside for dipping too!

You’ll have plenty of leftover sauce, so try that Thai Rainbow Quinoa Bowl too!

The post Living La Vida Lagom appeared first on The Shooks Life.

Straight up, wait up, hold up, Mr. Lover. Like Prince said you’re a sexy avocado. Oh wait, did I just mashup 2 of my faves? If Salt-N-Pepa got word of these baked avocados, I’m sure I’d get a “that sounds sexy!”. I had every intent of making these crispy strips of avocado into tacos, but they were so dang good on their own, that I just straight up grazed on all this roasted veggie goodness. And the vegan red pepper crema – honey, dip it, dunk it because it is so worth it! Don’t be shy, ask for dEATs (and get ’em below).

Here I go again. Girls what’s my weakness? Avocado. And Salt-N-Pepa. And tacos. I’ve got a lot of weaknesses, okay? And there’s nothing I love more than combining all my faves in one. Ever since I made these Buffalo Cauliflower Tacos, I’ve been obsessed with finding more veg friendly tacos. Avocado is usually a garnish on a taco, but what if it was the star of the show? Wish it, wonder it, make it happen. Gluten free and vegan baked avocados it is! And since a taco isn’t a taco without something saucy atop, I mixed up this vegan red pepper crema for drizzling and dipping to your hearts content.

I thought the baked avocado was going to be the star here, but O-M-G, this red pepper crema is amazeballs. Like, I want to put it on everything (and probably will). The creamy base is raw cashews soaked overnight in water and then blended with roasted red peppers, nutritional yeast and paprika.

If you’re not yet familiar with nutritional yeast, hop on the train because this caboose delivers cheese-like flavor, tons of nutrients like B12 and is a complete protein. It comes in a flaky or powder form and is low in fat and sodium, gluten free and contains iron. Talk about nutritional magic dust.

Also, option to add one more secret ingredient: a scoop of Vital Proteins Collagen Peptides. Find out all the benefits of collagen here.

So while my original intent was tacos, these baked avocados make a great appetizer too when paired with the red pepper crema. Make sure the avocado is *slightly* under ripe. You want it to be firm enough to hold it’s shape through dipping in almond milk and then breading with seasoned panko. I was also super stoked to find shishito peppers at Trader Joe’s this past weekend. I first tried these at a market in Madrid, Spain, but they’re actually Korean. Hot off the grill, these blistered little peppers are a spicier version of a green bell pepper – something like 1 in every 10 is bit hotter like a milder jalapeno.

Also, the striped bell peppers that I charred with portabellos and sweet onion are a variety that were first discovered in The Netherlands in 2013. The enjoya peppers have a yellow base color with strips of red, similar to a Gala apple. They’re sweet and crisp just like a red bell pepper, but ‘o so much prettier.

I found both the shishito and Enjoya peppers at my local Trader Joe’s, but char whatever veggies you like with this baked avocado and red crema stat – you won’t be disappointed!

Baked Avocado with Vegan Red Pepper Crema
Serves 4
Ingredients:

Baked Avocado
– 2 firm avocados
– 4 T unsweetened, unflavored almond milk
– 3/4 C panko bread crumbs
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– pinch of salt & pepper

Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides

Directions:

Baked Avocado
Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with tin foil and prepare two dipping stations: fill one shallow bowl with the almond milk and the other with the panko, paprika, cumin, salt and pepper. Mix the dried breading thoroughly.
Step 2: Halve the avocados, using a large knife to remove the pits. Lay the avocado halves skin side down on a cutting board and slice into 3 equal parts or roughly 6 slices per avocado. Gently peel away the skin.
Step 3: Dip the avocado slices in the almond milk, allowing excess to drip off. Then coat in the panko spice mix, using a spoon if necessary to fully coat all sides. Place on the foiled baking sheet.
Step 4: Bake for 10-12 minutes or until lightly browned.

Vegan Roasted Red Pepper Crema
Step 1: Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 2: Enjoy as a dip for your favorite veggies or as a sauce for tacos or pasta.

The post A grazer’s delight appeared first on The Shooks Life.

Meatless Monday or Taco Tuesday? I’m a “yes and” kind of gal, so I’ll have my cake and eat it too. These Buffalo Cauliflower Tacos will be on repeat Monday, Tuesday and maybe even Wednesday. Get the dEATS below!

This crispy buffalo cauliflower is seriously addictive, so I was desperately seeking ways in which I could bring more of this straight-up fire into my life. And the Buffalo Cauliflower Taco was born – two ways because I’m indecisive AF. First is with a black bean spread and the second is with guacamole…because everything tastes better with guac.

This buffalo cauliflower can also be eaten on its own – talk about buffalo wing fakeout. Save this one for game day. And, it can be made gluten free or Whole30 too – winning!

Buffalo Cauliflower Tacos
Serves: 4

– 1 head of cauliflower, cut into florets
– 1 bottle of Frank’s RedHot Buffalo Wings Sauce (or your favorite hot sauce)
– 1/2 C whole wheat flour (or garbanzo bean flour if gluten-free)
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 tsp melted butter (or ghee if Whole30)
– 2/3 C hot sauce
– 1 avocado
– 1 lime
– 1 can of low-sodium black beans (omit if Whole30)
– Mann’s Kale Beet Blend (or your favorite slaw/chopped red cabbage)
– 1 package of corn tortillas

Buffalo Cauliflower:

Step 1: Preheat over to 450 degrees Farenheit. In a medium bowl, whisk together flour, garlic powder, water and salt until smooth.

Step 2: Toss the cauliflower florets in the batter, making sure florets are fully coated.

Step 3: Place on a lightly greased non-stick baking sheet ( I grease tin foil to reduce the clean-up). Bake for 15 minutes, tossing midway.

Step 4: Combine the melted butter (or ghee) with the hot sauce in a large bowl. Toss the battered and baked cauliflower florets in the sauce.

Step 5: Place the sauced cauliflower florets back in the oven for another 15 minutes. Allow to cool.

Buffalo Cauliflower Tacos:

Step 1: Rinse the black beans. Pulse in a food processor until smooth. Omit if Whole30.

Step 2: Mash the avocado with the juice of 1 lime, salt and pepper.

Step 3: Smother the corn tortillas with your choice of the black bean or avocado spread.*

Step 4: Top the tortillas with the Buffalo Cauliflower Florets and slaw mix.

Option to garnish with additional avocado slices.

Serving suggestion: fresh bell pepper slices.

*Pro-tip: Place the tortillas in a 350 degree oven for a few minutes to make them toasty.

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