2mediumgreen pepper (green capsicum) - any color, chopped
1mediumjalapeno - finely chopped
2teaspoonssalt
1teaspoonground black pepper
1tablespooncumin
1tablespoonchili powder (chilli powder in British English)
2teaspoonsgarlic powder
1teaspoonpaprika
¼teaspooncayenne pepper
12-16ouncesriced cauliflower
1canblack beans* - drained
¼mediumred onion - finely chopped
8piecesflour tortillas - 10-inch
OPTIONAL TOPPINGS:
1cupcheddar cheese
¼cupgreen onions (scallions or green shallots)
¼cupchopped cilantro
½cupguacamole - Freshly made
½cupsalsa
½cupsour cream - or plain Greek yogurt
1mediumiceberg lettuce - romaine, thinly shredded
Instructions
Heat a pan on medium to medium high heat and spray with olive oil. Add in the ground turkey. Once the turkey begins to brown, use a spatula to break up the meat. Cook for about 3-5 minutes.
Mix in the seasonings so that they get incorporated into the still-raw meat. Add in the chopped veggies and cook until tender, about 3-5 minutes.
After the veggies have softened, add in the cauliflower rice. After about 2 minutes, add in the red onion and black beans.
Warm your tortillas* and prep your toppings if you haven’t already.
Test the cauliflower to make sure it is to the consistency you like. If there is still too much crunch, let it go a little while longer. The cauliflower shouldn’t need much more than 5 minutes total to warm up.
Place your warmed tortilla on a plate and load up with the turkey taco meat and cauliflower rice. Add toppings to your heart’s content, and enjoy!