#QuarantineKitchen: Puerto Rican 🌱 veggie tacos 🌮 with left over #FrijolesNegros: Marinade, you can play with what spices you like more, start here: Approx 1 tablespoon dried oregano, paprika, ancho chile, 1/2 TBSP spicy curry powder, salt, olive oil, two tablespoons white vinegar. chop red onion, bite size cauliflower, chop mushroom. saute Med high veggies in pan (try not to move in the pan let it get browned. as soon as you see browning, add about 5 cloves of pressed garlic 🧄 for about 30 seconds and then stir in marinade, deglaze pan with a little water. Add olive oil as needed. cook it down on medium high for a couple minutes. don’t let the cauliflower get too mushy. transfer immediately to a plate.Salt to taste. i add a little cayenne and hot sauce at the end. do your taco fixins. Would have put a crema with it but nothing here. 📌 PS. If you use a cast iron 🍳 to cook foods, the foods will absorb some iron. There are some good charts online to see absorption rate for foods. Just don’t do tomatoes 🍅🚫 in the cast iron! Will leach too much and you don’t want to overload on iron. Cauliflower: GREAT source of Vitamin C, Good source of K, and has B6, Folate, with antioxidant properties! #vegantacos #veggietacos #eatyourveggies #plantbasedrecipes #organic #eatforimmunity #QuarantineLife
