step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
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 3
Meanwhile, add Cauliflower Florets (3 cups), Chipotle Peppers in Adobo Sauce (1), Simply Organic® Chili Powder (1 Tbsp), Simply Organic® Cumin (2 tsp), Simply Organic® Black Pepper (1 tsp), your favorite Fresh Cravings® Restaurant Style Mild 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 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 (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 7
Then, add in GOYA® Black Beans (1 cup), Tomato (1 cup), 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 Simply Organic® 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 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.
