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Ingredients
  • subheading: FOR THE AVOCADO CREMA SAUCE:
  • 1 ripe avocado, halved, seeded and peeled
  • ½ cup Mexican crema*
  • ⅓ cup packed cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • Kosher salt and freshly ground black pepper, to taste
  • subheading: FOR THE TACOS:
  • 2 tablespoons canola oil
  • 1 (16-ounce) package riced cauliflower
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 chipotle chili pepper in adobo sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cinnamon, optional
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ cup salsa, homemade or store-bought
  • tortillas, flour or corn
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