for the quick enchilada sauce:

• 1/3 cup tomato paste
• 1 1/3 cup water (scant 1.5 cup)
• 2 teaspoons flour or use rice flour or cornstarch to keep it gluten-free
• 1/2 teaspoon cumin ground
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1 tablespoon chili powder blend of choice or mix of chipotle pepper powder and other chili powders like ancho or other blends
• 1 teaspoon neutral cooking oil generic cooking oil

For the cauliflower taco meat:

• 1/2 cup walnut or a mix of walnuts and sunflower seeds. or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free, raw
• 1/2 cup onion coarsely chopped
• 1 jalapeno pepper or serrano pepper or other green chili of choice; small
• 1 cauliflower about 4 cups, small head, chopped into florets
• 1/2 tomato medium or 2 tablespoons salsa
• 2-3 tablespoons chili powder blend of choice
• 1/2 teaspoon cumin ground
• lime zest
• 1/2 teaspoon salt

For the rest of the filling ingredients:

• 15 ounce black bean canned drained or 1.5 cups cooked
• 4 ounce green chili canned drained or 2-3 tablespoons chopped pickled mild jalapeno
• 5-6 tortillas 6 inch (a bit smaller or larger works as well)

For toppings:

• cilantro chopped tomato and onion
• tomato
• onion
• lime juice or salsa or avocado