RECIPE
25 INGREDIENTS19 STEPS1HR

Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole

4.5
4 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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!

1HR

Total Cooking Time

25

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Cauliflower Quinoa "Meat"
2 1/2 cups
1 Tbsp
Chili Powder
1/2 Tbsp
Ground Cumin
2 Tbsp
Salsa
1 clove
Small Garlic
Black Bean Corn Salsa
1 cup
Corn Kernels
1 cup
Canned Black Beans , rinsed, drained
1 cup
Tomatoes , chopped
to taste
1/4 cup
Red Bell Peppers , finely chopped
1/2
Lime , juiced
1 Tbsp
Guacamole
3/4
Large Avocado , mashed
1/4 cup
Onions , chopped
to taste
Salt and Pepper
1/2 Tbsp
Lime Juice , freshly squeezed
1 Tbsp
Tacos
12
Small White Corn Tortillas
(optional)
Taco Bowl
to taste
to taste
Tortilla Chips
(optional)
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Peel and mince the garlic.
Step 3
Drain and rinse the black beans.
Step 4
Deseed and cut the tomatoes into medium dice.
Step 5
Finely dice the red bell pepper.
Step 6
Juice the lime.
Step 7
Wash and roughly chop the cilantro.
Step 8
Deseed, peel and mash the avocado.
Step 9
Peel and finely dice the onion.
Step 10
FOR THE TACO MEAT: Rinse and drain Quinoa (2 1/2 cups) in water then add 1½ cups water plus quinoa to sauce pan, bring to a boil and let simmer 15 minutes. Set aside.
Step 11
Meanwhile, add Cauliflower Florets (3 cups) , Chipotle Peppers in Adobo Sauce (1) , Chili Powder (1 Tbsp) , Ground Cumin (1/2 Tbsp) , 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 12
Add cauliflower mixture to cooked and cooled quinoa, and stir to combine.
Step 13
Transfer to a greased baking sheet, bake for 25 minutes, stirring after 15 minutes to prevent over-browning.
Step 14
FOR THE SALSA: Pat Corn Kernels (1 cup) 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 15
Then, add in Canned Black Beans (1 cup) , Tomatoes (1 cup) , Red Bell Peppers (1/4 cup) , Lime (1/2) , Fresh Cilantro (1 Tbsp) , and Salt (to taste) .
Step 16
FOR THE GUACAMOLE: add Avocado (3/4) , Onions (1/4 cup) , Salt and Pepper (to taste) , Smoked Paprika (to taste) , Lime Juice (1/2 Tbsp) , and Fresh Cilantro (1 Tbsp) to medium bowl and stir.
Step 17
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 18
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 19
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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