Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
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.
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.
4.
Add cauliflower mixture to cooked and cooled quinoa, and stir to combine.
5.
Transfer to a greased baking sheet, bake for 25 minutes, stirring after 15 minutes to prevent over-browning.
6.
FOR THE SALSA: Pat
Corn Kernels (1 cup)
dry and add to sauce pan, roast over medium heat with
Smoked Paprika (as needed)
for 5 minutes. Be careful not to burn the smoked paprika.
7.
Then, add in
Canned Black Beans (1 cup)
,
Tomatoes (1 cup)
,
Red Bell Peppers (4 Tbsp)
,
Lime (1/2)
,
Fresh Cilantro (1 Tbsp)
, and
Salt (to taste)
.
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.
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.
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!
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.
