• Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
• Use a lid or medium bowl and trace 2 6-8 inch circles on the parchment paper
• In a food processor combine cheese, garbanzo flour, and psyllium husk powder. Pulse on low 20-30 seconds or until mixture turns into crumbs
• Place 1/3c-1/2 c of cheese mixture onto the center of each circle and press dough tightly together and out until the dough covers the entire circle. Add more cheese mixture as needed
• Use the back of a measuring spoon and press down on the dough to make sure it is tightly packed
• Bake 7-10 minutes or until the edges are brown. Watch carefully.
• Let stand on baking sheets for a few seconds to let the cheese set then immediately drape each tortilla over a mounted wire rack or over the sides of a tall pan. (I used a tall stockpot )

Taco Filling

• In a large skillet combine all the sauce ingredients. Stir to fully combine
• Sprinkle mixture with desired seasonings. I used a combination of seasoned salt, seasoned pepper, onion powder, garlic powder, cumin, and chili powder
• Bring to low boil over medium heat. Reduce heat and simmer 5 minutes or until fully heated