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Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole

25 INGREDIENTS • 11 STEPS • 1HR

Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole

Recipe

4.5

4 ratings
These Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole can be eaten in fresh corn tortillas, or layered to create your favorite burrito bowl, either way, they're sure to satisfy that Mexican craving!
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These Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole can be eaten in fresh corn tortillas, or layered to create your favorite burrito bowl, either way, they're sure to satisfy that Mexican craving!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

1HR

Total Time

$2.04

Cost Per Serving

Ingredients

Servings
6
us / metric
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Cauliflower Quinoa "Meat"
Quinoa
425 g
Quinoa
Cauliflower Florets
320 g
Cauliflower Florets
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce
Chili Powder
1 Tbsp
Chili Powder
Ground Cumin
2 tsp
Ground Cumin
Ground Black Pepper
1 tsp
Ground Black Pepper
Salsa
2 Tbsp
Salsa
Garlic
1 clove
Small Garlic
Black Bean Corn Salsa
Corn Kernels
175 g
Corn Kernels
Smoked Paprika
1/2 tsp
Smoked Paprika
Canned Black Beans
185 g
Canned Black Beans, rinsed, drained
Tomato
180 g
Tomatoes, chopped
Red Bell Pepper
4 Tbsp
Red Bell Peppers, finely chopped
Lime
1/2
Lime, juiced
Fresh Cilantro
1 Tbsp
Fresh Cilantro, chopped
Guacamole
Avocado
3/4
Large Avocado, mashed
Onion
4 Tbsp
Onions, chopped
Smoked Paprika
to taste
Smoked Paprika
Lime
1/2
Lime, freshly squeezed
2 tsp of juice needed
Fresh Cilantro
1 Tbsp
Fresh Cilantro, chopped
Tacos
White Corn Tortilla
12
Small White Corn Tortillas
optional
Taco Bowl
Romaine Lettuce
to taste
Romaine Lettuce
optional
Tortilla Chips
to taste
Tortilla Chips
optional

Nutrition Per Serving

VIEW ALL
Calories
359
Fat
5.0 g
Protein
15.6 g
Carbs
65.7 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

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 (1 Tbsp), Ground Cumin (2 tsp), Ground Black Pepper (1 tsp), your favorite Salsa (2 Tbsp), and Garlic (1 clove) to a food processor and pulse 4-5 times or until the mixture is evenly ground.
step 3 Meanwhile, add Cauliflower Florets (320 g), Chipotle Peppers in Adobo Sauce (1), Chili Powder (1 Tbsp), Ground Cumin (2 tsp), Ground Black Pepper (1 tsp), your favorite Salsa (2 Tbsp), 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 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 (1/2 tsp) 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 (4 Tbsp), Lime (1/2), Fresh Cilantro (1 Tbsp), and Salt (to taste).
step 7 Then, add in Canned Black Beans (185 g), Tomatoes (180 g), Red Bell Peppers (4 Tbsp), Lime (1/2), Fresh Cilantro (1 Tbsp), and Salt (to taste).
step 8
FOR THE GUACAMOLE: add Avocado (3/4), Onions (4 Tbsp), Salt (to taste) and Ground Black Pepper (to taste), Smoked Paprika (to taste), Lime (1/2) and Fresh Cilantro (1 Tbsp) 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 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.
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.
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