- Fry two cauliflower tortilla's until crispy and set aside. Smash 4 oz. black beans with juice from a lime wedge, salt and pepper to taste. Put black beans on both tortilla's.
- Julienne 2 oz. cabbage, 1 oz. carrot and one jicama tortilla. Add salt and pepper to taste and juice from lime wedge to make the jicama slaw garnish.
- Mix 1 oz. vegan mayo and .25 oz. chipotle base together to make the sauce. Sauté 2 oz. cauliflower florets with .5 tsp Peri Peri seasoning.
- Heat 2 oz. black bean corn salsa. To plate stack both tortillas and put spicy cauliflower on top. To garnish, top with jicama slaw, chipotle sauce, and cilantro.
Ingredient availability varies by location*