• ¼ cup extra virgin olive oil
• 2 yellow onion medium, diced
• 8 clove garlic finely chopped
• 2 teaspoon ground cumin
• 2 teaspoon chili powder
• 9 cup chicken stock room temperature or cold
• 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
• 2 cup frozen corn kernels
• 30 ounce canned black beans drained and rinsed
• 2 pound boneless skinless chicken breast
• ¼ cup fresh cilantro coarsely chopped
• 1 teaspoon Kosher salt
• ⅓ teaspoon freshly ground black pepper

Garnish:

• 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
• 2 cup avocado oil for frying
• 1 cup Mexican cheese blend such as Queso Fresco, crumbled

• 12 tablespoon water
• 2 1/2 pound 99% lean ground turkey
• 1 yellow onion large, chopped
• 2 jalapeno pepper medium, seeds removed and finely chopped
• 5 clove garlic minced
• 5 tablespoon taco seasoning
• 14 ounce canned black beans rinsed and drained
• 1 cup frozen corn kernels thawed
• 1/2 cup salsa
• 8 ounce canned tomato sauce
• 10 yellow bell pepper tops, seeds & ribs removed
• 40 ounce cauliflower rice cooked according to package directions

• 12 tablespoon water
• 2 1/2 pound 99% lean ground turkey
• 1 yellow onion large, chopped
• 2 jalapeno pepper medium, seeds removed and finely chopped
• 5 clove garlic minced
• 5 tablespoon taco seasoning
• 14 ounce canned black beans rinsed and drained
• 1 1/4 cup frozen corn kernels thawed
• 1/2 cup salsa
• 8 ounce canned tomato sauce
• 10 yellow bell pepper tops, seeds & ribs removed
• 3 cup brown rice cooked according to package directions

• ¼ cup extra virgin olive oil
• 2 yellow onion medium, diced
• 8 clove garlic finely chopped
• 2 teaspoon ground cumin
• 2 teaspoon chili powder
• 9 cup chicken stock room temperature or cold
• 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
• 2 cup frozen corn kernels
• 30 ounce canned black beans drained and rinsed
• 2 pound boneless skinless chicken breast
• ¼ cup fresh cilantro coarsely chopped
• 1 teaspoon Kosher salt
• ⅓ teaspoon freshly ground black pepper

Garnish:

• 1 cup Mexican cheese blend such as Queso Fresco, crumbled

• 6 cup cauliflower florets
• 4 cup walnut
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 tablespoon chili powder
• 4 teaspoon cumin
• 3 teaspoon dried oregano
• 2 tablespoon hot sauce
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper

Garnish:

• 1 onion large, chopped
• 2 bunch fresh cilantro chopped

For wrapping:

• 30 low carb tortilla