This recipe will knock your socks off with flavor that you’ll forget it’s vegetarian!
Preheat oven to 425 degrees F
For the Mango Salsa
Add the diced mango, tomato, lime juice, red onion, cilantro and green onion in a medium sized bowl. Mix well and season with salt and pepper to taste. Set aside in fridge
For the Cauliflower
Place cauliflower bunches in a bowl large enough to toss. Add olive oil, Sriracha, lime juice, chili powder, and cumin; stir until cauliflower is well coated. Line baking sheet with tin foil and spread cauliflower on sheet in a single layer. Bake for 30 minutes or until tender.
For the Toppings
Heat refried beans in a small pot and keep warm until ready to serve.
Place corn on the BBQ or open flame on gas stove ( you can also place on broil in the oven). Cook corn until charred and allow to cool long enough to cut corn off the cob. Set aside in a small serving bowl.
In a pan on medium heat, drizzle a light coat (1 tablespoon) of vegetable oil. Once hot, place tortilla in pan and allow to get golden brown ( about 1 minute); flip and do the same on the other side. Pull off pan and dab excess oil with a paper towel. Set aside until ready to serve
Place a spoonful of refried beans on tortilla. Add sour cream, lettuce, cabbage, cauliflower and avocado. Top with manago salsa, goat cheese and cilantro.
Dig in! xo