Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
FOR THE TACO MEAT: Rinse and drain
Quinoa (425 g)
in water then add 1½ cups water plus quinoa to sauce pan, bring to a boil and let simmer 15 minutes. Set aside.
Step 3
Meanwhile, add
Cauliflower Florets (320 g)
,
Chipotle Peppers in Adobo Sauce (1)
,
Chili Powder (8 g)
,
Ground Cumin (4 g)
,
Ground Black Pepper (2 g)
, your favorite
Salsa (30 g)
, and
Garlic (1 clove)
to a food processor and pulse 4-5 times or until the mixture is evenly ground.
Step 4
Add cauliflower mixture to cooked and cooled quinoa, and stir to combine.
Step 5
Transfer to a greased baking sheet, bake for 25 minutes, stirring after 15 minutes to prevent over-browning.
Step 6
FOR THE SALSA: Pat
Corn Kernels (175 g)
dry and add to sauce pan, roast over medium heat with
Smoked Paprika (1 g)
for 5 minutes. Be careful not to burn the smoked paprika.
Step 7
Then, add in
Canned Black Beans (185 g)
,
Tomatoes (180 g)
,
Red Bell Peppers (35 g)
,
Lime (1/2)
,
Fresh Cilantro (as needed)
, and
Salt (to taste)
.
Step 8
FOR THE GUACAMOLE: add
Avocado (3/4)
,
Onions (35 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Smoked Paprika (to taste)
,
Lime (1/2)
and
Fresh Cilantro (as needed)
to medium bowl and stir.
Step 9
Once taco meat is nearly done, add
White Corn Tortillas (12)
to large baking sheet in single layer, bake in oven 5 minutes, flip and bake additional 2 minutes.
Step 10
FOR TACOS: Add a layer of cauliflower quinoa taco meat to each baked tortilla shell, followed by a spoonful of guacamole and black bean corn salsa. Add other desired toppings and serve!
Step 11
FOR TACO BOWL: Add a layer of fresh
Romaine Lettuce (to taste)
to medium bowl, followed by a layer
Tortilla Chips (to taste)
then a large scoop of cauliflower quinoa taco meat, guacamole, black bean corn salsa, and other desired toppings.
