These tapas (small plate in Spanish) are super easy to make, and are fun to eat. The recipe also incorporates some non-traditional ingredients, such as steamed kale and cauliflower. However, they still taste great without any added dairy or meat.
2 cups cooked pinto beans (canned is okay, drain and rinse)
4-8 small tortillas (a corn and wheat blend tortilla makes a nice foldable taco)
1 teaspoon cumin
1 cup kale, roughly chopped
1 cup cauliflower florets
1 medium ripe avocado, sliced
1 cup salad greens
1/2 cup salsa of choice
1 lime, cut into wedges
Pinch of salt
Heat a skillet to medium and add the cumin. Stir and as soon as the cumin begins to smoke, add the beans. Stir and add salt to taste. When the beans are heated, set aside. Steam the kale and cauliflower. While the vegetables steam, heat another skillet to medium and add one tortilla at a time. Flip after 30 seconds to heat completely. Place several tortillas on a plate and add a spoonful of beans, followed by the kale and cauliflower. Add several pieces of avocado, the salsa, a pinch of salad greens, and a lime wedge. Fold and enjoy!