Tacos 2 Ways with Katie Lee 🌮What Would Katie Eat? | What Would Katie Eat?

The only thing better than tacos, are TWO types of tacos 🌮🌮 Katie and her husband, Ryan, cook up a lighter option that swaps the meat for cauliflower and a smoky chorizo taco! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2WicfLa Whether on a carb-filled vacation or on TV cooking mouth-watering recipes, Katie Lee is always on the move. Follow along as she recreates her favorite dishes at home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Veggie and Meat Lover's Taco Bar RECIPE COURTESY OF KATIE LEE Level: Easy Total: 40 min Active: 40 min Yield: 8 servings Ingredients Cauliflower: 1 tablespoon olive oil 1 small head cauliflower, fine chopped 1 tablespoon chili powder 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 cup salsa Chorizo: 1 tablespoon olive oil 1 pound Mexican chorizo, casings removed 1 tablespoon chili powder 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 cup salsa Black Beans: 1 tablespoon olive oil 1/2 medium yellow onion, diced One 15-ounce can black beans (do not drain) 1 to 2 teaspoons sriracha hot sauce Kosher salt and freshly cracked black pepper Tacos: Warm flour tortillas, for serving Guacamole, for serving Fresh cilantro leaves, for serving Thinly sliced scallions, for serving Shredded cabbage, for serving Sour cream, for serving Directions For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes. For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes. For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture. For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WhatWouldKatieEat #KatieLee #FoodNetwork #VeggieAndMeatLoversTacoBar Tacos 2 Ways with Katie Lee 🌮What Would Katie Eat? | What Would Katie Eat? | Food Network https://youtu.be/GsNIIu5GVIg