🍽️ Crispy Cauliflower Bean Tacos with Mole Sauce and Fresh Quark Cream

Name: Crispy Cauliflower Bean Tacos with Mole Sauce and Fresh Quark Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small cauliflower (800 g); 2 tbsp olive oil; 2 red onions; 1 clove garlic; 2 tbsp red wine vinegar; 800 g chunky tomatoes (jar); 0.5 bunch parsley (10 g); 100 g low-fat quark; 50 g sour cream; 1 dash lemon juice; salt; pepper; 240 g black beans (jar; drained weight); 1 piece dark chocolate (30 g; min. 85% cocoa); 1 tsp smoked paprika powder; 8 small whole wheat tortilla wraps

503 kcal · 30 min · 4 servings

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Ingredients

1 small cauliflower (800 g)
2 tbsp olive oil
2 red onions
1 clove garlic
2 tbsp red wine vinegar
800 g chunky tomatoes (jar)
0.5 bunch parsley (10 g)
100 g low-fat quark
50 g sour cream
1 dash lemon juice
salt
pepper
240 g black beans (jar; drained weight)
1 piece dark chocolate (30 g; min. 85% cocoa)
1 tsp smoked paprika powder
8 small whole wheat tortilla wraps

Instructions

1. Wash the cauliflower thoroughly and remove the hard base. Break the head into small, bite-sized florets.
2. Heat some olive oil in a large pan over medium heat. Add the cauliflower florets and fry them until golden brown for 5 minutes.
3. Peel the onions and the garlic. Dice one onion into small cubes and slice the other into thin rings.
4. Finely chop the garlic. Add the onion cubes and garlic to the pan with the cauliflower.
5. Sauté the vegetables for 2 to 3 minutes until they become soft.
6. Pour in the vinegar and tomatoes. Reduce the heat to low and simmer the mixture covered with a lid for about 15 minutes.
7. Wash the parsley and shake off excess water. Pluck the leaves from the stems.
8. Take half of the parsley leaves and chop them finely.
9. Mix the chopped parsley with quark, sour cream, and lemon juice in a small bowl.
10. Season the quark cream with salt and pepper to taste.
11. Open the can of beans and drain the brine. Let the beans drain well.
12. Add the drained beans, chocolate, and paprika powder to the pan with the cauliflower mixture.
13. Stir everything well to melt the chocolate. Heat the mole sauce for another 5 minutes.
14. Season the mole sauce finally with salt and pepper.
15. Warm the tortilla wraps in a dry pan or briefly in the oven until they are pliable.
16. Fill the warm tortillas with the cauliflower bean mole.
17. Add a dollop of the quark cream to each taco.
18. Garnish the tacos with the previously sliced onion rings and the remaining fresh parsley leaves.

Nutrition per serving

kcal: 503
Protein: 27 g · Fett/Fat: 13 g · Carbs: 65 g