1. Heat 1 tbsp. olive oil in a 12-inch non-stick skillet over medium-high heat. Add plant based grinds and season with salt and pepper.
2. Let brown on bottom, about 3 minutes then flip, break up grinds and continue to cook until almost cooked through, about 2 minutes.
3. Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook through, about 1 minute.
4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 – 5 minutes.
5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings.