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 (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 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 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.
