(Recipe) Crispy Cauliflower Rice Tacos

1. Preheat the oven to 400 degrees and grease a baking sheet. Add the walnuts, onion, chipotle peppers and taco seasoning to a food processor. Pulse until combined. Transfer the walnut mixture to a large bowl with the rest of the taco „meat“ ingredients and toss to combine. Spread out on the baking sheet and bake for 30 minutes, flipping halfway.
2. Meanwhile, prepare the jalapeño ranch. Combine all of the ingredients in a food processor or blender and pulse until combined. Set aside.
3. Heat some oil in a pan*** over medium heat. Pour some enchilada sauce in a bowl. Dip one side of a warm tortilla in the enchilada sauce and place it in the pan, sauce-side down. Spread some refried beans on one half of the tortilla and top with a spoonful of the cauliflower taco „meat“. Use the spatula to fold the tortilla over the beans/cauliflower and cook until slightly crispy on both sides.**** Remove from the pan and repeat with the remaining ingredients.
4. Serve with cilantro, lime wedges and the jalapeño ranch.

Nutrition