Servings: 6
Ingredients
Vegetables
- 1 bag cauliflower florets
- 2 red peppers sliced
- 2 orange peppers sliced
- 1 medium onion sliced
Fajita Seasoning
- 2 tsp Frontier Co-Op Chili Powder
- 1 tsp Frontier Smoked Paprika Ground
- 1 tsp Frontier Co-Op Cumin Seed Ground
- 1/2 tsp Frontier Co-Op Garlic Granules
- 1/2 tsp Frontier Co-Op Onion Granules
- 3/4 tsp Sea Salt to taste
- Black Pepper to taste
- Frontier Co-Op Red Chili Pepper Crushed to taste
Other Ingredients
- 1 tbsp Bragg Organic Extra Virgin Olive Oil
- 6 Small Reverse Your Fatty Liver Gluten-Free Tortillas
- 15 oz Black Beans, rinsed & drained
- Salt to taste
- Onion Powder to taste
- 1 tsp Balsamic Vinegar
- Reverse Your Fatty Liver Guacamole
- Cilantro to taste
- Hot Sauce to taste
- Reverse Your Fatty Liver 3-Minute Vegan Cheese Sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Slice peppers and onion into medium-thick slices/strips.
- Spread cauliflower, peppers and onion into an even layer on a baking sheet.
- Drizzle with 1-2 tbsp oil and add all the spices.
- Toss with your hands and roast the veggies in the oven for about 20-25 minutes until nicely browned and carmelized.
- Toss 1/2 way through.
- Wrap tortillas in aluminum foil and warm in oven for the last 10 minutes.
- Heat the beans in a pan with the balsamic vinegar, a pinch of salt and onion powder.
- Top the tortillas with roasted veggies, black beans & guacamole.
- Garnish with fresh greens and add some hot sauce.
- Serve immediately.
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