5 oz mushroom (140 g), such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
tortilla chip
cherry tomato, sliced
black olive, slice
jalapeño slice
shredded cheese blend
fresh cilantro, chopped, for garnish
Nutrition Info
Calories 63
Fat 2g
Carbs 8g
Fiber 2g
Sugar 3g
Protein 2g
How to Make It
1. Step
Cut the cauliflower in half and break it into small florets.
2. Step
Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Step
Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Step
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Step
Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Step
Preheat the oven to 350ºF (180ºC).
7. Step
Add the tortilla chips to an oven-proof dish.
8. Step
Load with the cauliflower “meat” and other toppings of your choice. Sprinkle with the shredded cheese.
9. Step
Bake for about 10 minutes, until the cheese has melted.
10. Step
Let cool for 5 minutes, then garnish with cilantro and serve.
