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RECIPE
25 INGREDIENTS 11 STEPS 1hr

Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole

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!
Cauliflower Quinoa Tacos with Black Bean Salsa Guacamole Recipe | SideChef
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!
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!
http://lemonsandbasil.com/
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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!
http://lemonsandbasil.com/
1hr
Total Time
$2.04
Cost Per Serving

Ingredients

Servings
6
US / METRIC
to taste

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
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
1/2
Lime , freshly squeezed
2 tsp of juice needed
1 Tbsp

Tacos

12
Small White Corn Tortillas
(optional)

Taco Bowl

to taste
to taste
Tortilla Chips
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
359
FAT
5.0 g
PROTEIN
15.6 g
CARBS
65.7 g

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 (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) , 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 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 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 8
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.
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.

Rate & Review

4.5
4 Ratings
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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
5.0 g
6%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
65.7 g
24%
Fiber
11.4 g
41%
Sugars
4.1 g
--
Protein
15.6 g
31%
Sodium
203.8 mg
9%
Vitamin D
--
--
Calcium
75.7 mg
6%
Iron
5.3 mg
29%
Potassium
764.4 mg
16%
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