I made this without measuring one night when the fridge was bare. This mixture is similar to the walnut chorizo we made weeks back, where we used the oven to dry and crisp up an otherwise wet mixture. Things ebb and flow through our fridge and pantry, but I would say cauli, lentils, tomato sauce, and tortillas are usually stocked.

If this food processor project feels like a hassle, you can you use a 12 oz. bag of cauli-rice in its place, as well as the pre-steamed lentils they sell at Trader Joe’s in the produce section.

This makes a pretty generous amount, but I stretched it for 2 dinners and a lunch. Once as tacos, once into roasted sweet potatoes, and then into a taco salad. Avocados and greens can make anything a meal

If you don’t stock these spices, a taco seasoning (being mindful if it includes salt or not) works in its place.