Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole

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.

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.

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.

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) .

FOR THE GUACAMOLE: add Avocado (3/4) , Onions (1/4 cup) , 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.

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.

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.