Cauliflower and Black Bean Rancheros

Instructions:

1. Step 1:

   Peel and dice onion. Chop cauliflower into small (1/2-inch) pieces. De-seed and mince poblano.

2. Step 2:

   Preheat oven to 275° F (135° C). Wrap corn tortillas in foil and place in the oven to warm.

3. Step 3:

   Heat 4 tsp olive oil in a skillet over medium heat. Add poblano and half the chopped onion. Cook 5 minutes, until softened. Add garlic and a pinch of salt; cook another 1 minute. Add drained black beans and cook 2 minutes, until warmed through.

4. Step 4:

   Transfer the bean mixture to a blender or food processor; add 4 tsp lime juice, 4 tbsp water, the cumin and a pinch of salt. Pulse until mostly smooth, then adjust seasonings to taste.

5. Step 5:

   In the empty skillet, heat remaining 4 tsp olive oil over medium-high heat. Add the remaining onion and cook 3 minutes. Add cauliflower and cook 4 minutes more, until lightly brown. Stir and continue cooking another 4 minutes, or until tender.

6. Step 6:

   Reduce heat to medium-low. Sprinkle chili powder over the cauliflower and stir well to coat. Stir in the diced tomatoes and season with salt to taste.

7. Step 7:

   Spread each tortilla with bean mixture, cauliflower, avocado slices and cilantro. Enjoy with a knife and fork.