Hi there, So there are a few components to building this appetizer, but it is super easy to make it your own by using some of your favorite toppings. This is also one of those recipes that can be easily changed depending on your dietary preferences.
ingredients:
- corn tortillas
- vegan queso (I used Good Foods Queso style dip)
- 1 jar salsa
- garnish options:(green onions, cilantro, avocado, green chilies,tomatoes)
- Cauliflower taco crumbles (you can also use your favorite meat substitute crumbles) recipe below
Instructions:
- preheat oven to 350 F
- arrange chips in cast iron pan or baking sheet
- layer taco crumbles, garnishes, then salsa and queso (repeat for as many layers as you wish)
- bake 10 minutes, top with cilantro
Cauliflower Taco Crumbles:
1.5 cups riced cauliflower ( I used a pre packaged riced cauliflower)
1 container mushrooms 4-5 oz, diced, almost crumbled
1/2 cup walnuts diced about the same size as other ingredients
spice blend: 2 TBSP soy or tamari sauce(I used Bragg’s), 2 TBSP chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1.2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and pepper
Instructions: Preheat oven to 350 F
Take the first three ingredients If using whole cauliflower and pulse in blender until small crumbles, you can also chop all by hand to approx the same size. Combine all spices and soy sauce in a separate bowl. Lay cauliflower mixture on a sheet pan, toss spice blend and bake 30 minutes, stir, then bake another 10-15 minutes.