Ingredients

• 1 medium head cauliflower, trimmed and thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 3 tablespoons extra-virgin olive oil
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ½ cup pico de gallo
• ¼ cup chopped pickled jalapeño peppers
• chopped fresh cilantro for garnish
• 1 14-ounce can light-in-sodium refried beans, warmed
• 12 corn tortillas, warmed