This recipe should be tried by all, not just those who are vegan. The pecans in this dish add an earthy depth of flavor and delectable texture. Pecans also add fiber, zinc and potassium to this meal!
1 cup riced cauliflower
1/2 cup diced red pepper
1/3 cup finely chopped pecans
1 clove of garlic, diced
2 tbsp oil
1 tbsp. liquid aminos
1/4 tsp. cumin
1/4 tsp. chili powder
Pinch salt
1 pack corn tortillas
Optional toppings:
In a large cast iron skillet, turn to high heat and add oil
Once oil is hot, add riced cauliflower, red pepper and onion
Cook for 2 minutes without stirring
Stir in pecans, garlic, seasonings, and liquid aminos; cook for 3 minutes
Toast corn tortillas with additional oil
Top tortillas with vegan “meat”, additional toppings and enjoy!
