Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

Ingredients
oil
12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Directions:
Sriracha Peanut Sauce

1. Whisk peanut butter into 2 tbsp hot water until runny. 
2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
3. Taste, adding more Sriracha as desired. 
4. Chill.

Taquitos

1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
2. Sauté onion and garlic in oil until translucent. 
3. Add cauliflower and basil. Cook until soft. 
4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
6. Roll into tight wraps. 
7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
8. Cut in half and serve with chilled Sriracha Peanut Sauce.

Notes:

• Makes 4
• Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein