4 corn tortillas
Juice of 1 1/2 limes
2 cups chopped pineapple
1/4 a red chilli
Juice 1/2 lime
Coriander to garnish
Salt & Pepper to taste
BLACK BEAN SAUCE
1 (15-ounce) can black beans, undrained
1 tablespoon tamari
1 teaspoon grated peeled ginger
1 tablespoon sesame oil
1 garlic clove, minced
Preheat the oven to 190 degrees celsius.
Prepare the salsa by mincing the onion and chopping the pineapple into small cubes. Slice the red chilli into small slithers and mix in a bowl with the juice of one lime.
Add all the ingredients for the black bean sauce in a medium saucepan and bring to the boil. Reduce the heat and simmer, 20 minutes.
Meanwhile put the 4 corn tortillas onto a lined baking tray and into the oven to bake for 10 -15 minutes or until crisping.
For the cauliflower rice, chop each floret into small pieces, or put into your food processor and pulse until a rice-like size. Add a little olive oil to a non-stick frying pan and when piping hot add in the cauliflower. Sauté for around 7 minutes or more, until softened. Now add in the lime juice and seasoning.
To compile place the tortillas down flat, top with the caulli-lime rice, pineapple salsa and lots of black bean sauce. Buen Provecho!