INGREDIENTS
3 cups
Cauliflower florets, small
3 tbsp
Cilantro
2 cloves
Garlic
1
Onion, halved and sliced (1 cup), small
1/2 tsp
Oregano, dried
1 15 ounce can
Tomatoes, fire-roasted
1
Yukon gold or russet potato (6 oz.), medium
1
Chipotle chile in adobo sauce
1 cup
Brown rice, cooked
2 tsp
Canola oil
4
8-inch flour or whole-wheat tortillas
1 cup
Monterey jack cheese, grated vegan