Ingredients
The following ingredients have 6 Servings
- 3 cups packed cauliflower rice, (about 12 ounces)
- 3 Tbs. olive oil, (divided)
- 1 pkg. (10 ounces) baby bella mushrooms, (finely chopped, 3 cups)
- 1/2 cup chopped onion
- 2 Tbs. Taco seasoning
- 1 cup water
- 1/4 cup tomato paste
- 1/2 tsp. kosher salt
- 12 soft flour tortillas, (warmed (See recipe notes for Whole30 alternative))
- 4 cups shredded lettuce
- 1 recipe fresh tomato salsa (or your favorite store bought salsa)
- lime wedges, (serving suggestion)
Instruction
- Preheat oven to 425F.
- Toss cauliflower rice and 2 Tbs. olive oil until evenly coated.
- Arrange in an even layer on a large baking sheet. Roast 25 minutes or until lightly browned.
- Meanwhile, heat remaining 1 Tbs. oil in large non-stick skillet over medium-high heat. Cook chopped mushrooms, onion and taco seasoning until mushrooms have released their liquid and it is cooked off and mixture is tender, stirring occasionally.
- Stir in roasted cauliflower, water and tomato paste and cook until heated through.
- Serve on tortillas with lettuce and salsa.
