Cinco De Mayo

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 rull 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, making sure not to cut the parchment.
• Trim 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:

• See recipe below.

Taco Filling:

• Preheat oven to 350°F
• Lightly pulse the cauliflower and mushrooms in a food processor until you have a rice like consistency. 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, lettuce and enjoy!