Cauliflower Bean Mole Tacos with Sour Cream

Ingredients

• 1 small cauliflower (800 g)
• 2 tbsp olive oil
• 2 red onions
• 1 Garlic clove
• 2 tbsp Red wine vinegar
• 800 g diced tomatoes (canned)
• 0.5 bunch Parsley (10 g)
• 100 g low-fat quark
• 50 g sour cream
• a splash lemon juice
• Salt
• Pepper
• 240 g black beans (canned; drained weight)
• 1 piece dark chocolate (30 g; at least 85% cocoa content)
• 1 tsp smoked paprika powder
• 8 small whole wheat tortilla sheets

Instructions

1. 1.

   Wash, trim, and cut the cauliflower into small florets. Heat olive oil in a pan and sauté the cauliflower over medium heat for 5 minutes.

2. 2.

   Peel the onions and garlic. Dice one onion, slice the other into rings, and finely chop the garlic. Add the diced onion and garlic to the cauliflower and cook for 2–3 minutes until softened. Add vinegar and tomatoes, cover, and simmer on low heat for about 15 minutes.

3. 3.

   Meanwhile, wash the parsley, shake off excess water, and pluck the leaves. For the sour cream, finely chop half of the parsley and mix with quark, sour cream, and lemon juice. Season with salt and pepper.

4. 4.

   Drain the beans and let them dry. Add chocolate and smoked paprika to the cauliflower mixture, stir well, and heat for another 5 minutes. Season with salt and pepper.

5. 5.

   Warm the tortillas in a pan or oven. Fill each tortilla with the cauliflower bean mole, add a spoonful of sour cream on top, and garnish with onion rings and remaining parsley leaves.