Caulifl ower and
Black Bean Taquitos
1 hour l Makes 10 taquitos
The air fryer cooks these taquitos just
right—crunchy on the outside and
tender on the inside.
(^1) ½ cups chopped fresh
mushrooms
1 cup finely chopped onion
1 cup finely chopped green
sweet pepper
1 clove garlic, minced
1 15-oz. can black beans, rinsed
and drained
2 Tbsp. tomato paste
(^4) ½ tsp. salt-free taco seasoning
2 cups riced cauliflower
1 Tbsp. lemon juice
¼ tsp. sea salt
10 5-inch corn tortillas
(^1) ¼ cups guacamole
- Preheat air fryer to 320°F for
8 minutes. For filling, in a saucepan
cook mushrooms, onion, sweet
pepper, and garlic in ¼ cup water
over medium about 10 minutes or
until onion starts to turn translucent,
stirring occasionally. Add water,
1 to 2 Tbsp. at a time, as needed
to prevent sticking. Stir in beans,
tomato paste, and taco seasoning.
Cook 5 minutes, stirring occasionally.
Remove from heat. Stir in riced
cauliflower, lemon juice, and salt.
Taste and adjust seasoning. - Warm tortillas according to
package directions. Wrap in a kitchen
towel to keep warm. To assemble
taquitos, lay a warm tortilla on a
clean surface. Spoon 2 Tbsp. filling
horizontally across middle of tortilla.
Starting from edge closest to you,
roll up tortilla, tucking it under filling
and rolling tightly to make a thin roll.
Place assembled taquito on a tray
lined with an additional kitchen towel.
Keep covered. Repeat with remaining
tortillas and filling. - Transfer half of the taquitos, or as
many as can fit, into the air fryer. Air-
fry 5 to 7 minutes or until tortillas are
crisp and slightly browned around the
edges. Serve warm with guacamole.
Herbed Corn Bread
Croutons
1 hour 30 minutes lMakes 6 cups
Store croutons in an airtight container
up to 5 days. Sprinkle them as desired
on soups and salads.1 cup frozen corn kernels
1 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
⅓ cup date paste or ¼ cup pure
maple syrup(^1) ½ tsp. flaxseed meal
(^1) ½ tsp. apple cider vinegar
(^1) ¼ cups coarse cornmeal
1 cup whole wheat flour
½ cup almond flour
2 tsp. regular or sodium-free
baking powder
(^1) ½ tsp. dried chives or 1 Tbsp.
chopped fresh chives
1 ½ tsp. dried parsley, crushed, or
1 Tbsp. chopped fresh parsley
¼ tsp. baking soda
¼ tsp. sea salt
- Preheat air fryer to 300°F. Place
corn in a food processor or blender;
pulse a few times to break the
kernels. In a medium bowl combine
corn and the next four ingredients
(through vinegar); mix well. In a large
bowl whisk together the remaining
ingredients. Make a well in the middle
of flour mixture. Add milk mixture
to flour mixture. Using a wooden
spoon, mix quickly and gently until a
doughlike consistency. - Cut a piece of parchment paper
to the size of the air fryer tray. Place
the parchment on a cutting board
or baking sheet. Transfer half of the
dough to parchment and spread
until ½ inch thick. Score dough into
1-inch pieces. Lift parchment and
transfer to air fryer. Air-fry 20 minutes.
Transfer to a wire rack; let cool about
5 minutes or until cool enough to
handle. Peel off parchment paper.
Turn croutons over. Air-fry 15 minutes
more. Repeat with another piece of
parchment and the remaining dough.
Cool completely on a wire rack. Break
into croutons.
QUINOA SALAD
Try Herbed Corn Bread
Croutons in this tasty
salad.In a large bowl combine
cooled cooked quinoa,
chopped roma tomatoes,
chopped cucumber,
finely chopped red
onion, and chopped
fresh parsley. Drizzle with
lemon juice. Cover and
chill at least 20 minutes.
Add shredded romaine
lettuce, small broccoli
florets, and Herbed Corn
Bread Croutons to salad
bowl. Toss to combine.
Season with sea salt and
freshly ground black
pepper to taste.