Plantain Tortilla

• 1 green plantain

 

Guacamole

• 1 avocado
• Micro-planed garlic, to taste
• Salt
• Cilantro

 

Taco Filling

• Small head of cauliflower or a package of cauliflower rice
• 6 oz of cremini mushrooms
• 2 Tbsp of Braggs Liquid Aminos
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground pepper
• ¼ tsp salt
• Tomato
• Lettuce

Plantain Tortilla

• Preheat oven to 350˚F.
• Cut plantain with skin on. Note, the skin falls off after removing from the water.
• Boil until soft.
• Process boiled, skinless plantain in a food processor until it resembles dough.
• Divide dough into small portions. Note, plantains can be sticky. Wet your hands to make it easier to work with.
• Place one portion between two pieces of parchment paper and roll until thin.
• Remove one layer of parchment paper, place a small cereal bowl on top, and carefully cut the plantain tortilla with a pizza cutter, as to not cut the parchment.
• Cut down the parchment edges, leaving at least an inch overlap.
• Place the plantain tortilla over two slats of your oven rack, with the parchment side to the oven rack to prevent sticking.
• Bake until crispy.

 

Guacamole

• Mash avocado.
• Mix in salt, micro-planed garlic, and cilantro.

 

Taco Filling

• Preheat oven to 350°F.
• Lightly pulse the cauliflower and mushrooms in a food processor until you have a rice like consistency. Note, skip this step if using packaged cauliflower rice.
• Mix cauliflower, mushroom, Liquid Aminos & spices in a large bowl.
• Spread mixture onto a parchment lined baking sheet and bake for 30 minutes.
• Stir lightly and continue baking for an additional 10-15 minutes.


• Fill the plantain tortilla with the filling.
• Add guacamole, tomato and lettuce, to personal taste.
• Enjoy!