IN THE KIT
1 ozchipotle taco paste
8 ozred enchilada sauce
6 pcscorn tortillas
8 ozshredded cheese
1 ozchopped red onion
8 ozhoney avocado crema
8 ozblack beans
Salt & pepper
Kitchen Items Needed
Preheat oven to 425º C;
Cut cauliflower into small bite size florets;
Remove leaves & roughly chop cilantro;
Zest lime. Juice lime into medium bowl;
In a small bowl mix enchilada sauce & chipotle paste together with a whisk;
Shred or cut lettuce into thin pieces.
Add black beans, chopped cilantro, lime zest, pinch of salt & pepper to bowl with lime juice. Warm a drizzle of olive oil in a skillet over high heat. Add corn & red onion, cook until corn is slightly charred, about 5-7 minutes. Turn off heat. Add charred corn to bowl with beans & mix together well. Taste, adding salt if necessary. Set aside. Wipe out skillet.
Heat a drizzle olive oil in the same large skillet over high heat. When the oil shimmers, add cauliflower. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add chipotle/enchilada sauce blend & cook with cauliflower. Reduce the heat to medium & simmer until the sauce has thickened slightly, about 10 minutes. Taste, season with salt & pepper. Remove from heat.
Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat & then layer evenly with cheese & cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven & bake for 5-8 minutes, then flip with spatula & cook another 5 minutes more, or until the cheese has melted & the tortillas are crisp.
Divide corn salad & tacos between plates. Top with shredded lettuce, drizzle with avocado crema & sprinkle with cilantro.