Lemons and Basil

Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole

Apparently yesterday was National Doughnut Day…which I completely missed. There are so many national food days, how do people keep up with it all?! I’ll have to make it up to you and share a yummy donut recipe soon!

In the meantime, how about these amazing {vegan + gluten-free} Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole?! I’m a pretty big fan of all Mexican cuisine and love that it’s essentially all the same ingredients just mixed up and served in a million different ways. Whether you want tacos, burritos, enchiladas, nachos, salads, etc. if you start with a few basic key ingredients, you can not only have a great tasting dish, but one packed with nutrition as well!


There are three recipes in this post. The first is for this vegan cauliflower quinoa taco meat {inspired by Pinch of Yum} which makes a great substitute for ground beef! The second, a black bean and corn salsa, and the third, homemade guacamole. From there you can serve them in whatever variety you fancy and enjoy changing it up night after night to keep leftovers interesting!


Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole
Recipe Type: Dinner
Cuisine: Mexican
Author: Kaylee Pauley
Prep time:
Cook time:
Total time:
Serves: 6
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!
Ingredients
  • CAULIFLOWER QUINOA TACO "MEAT":
  • 2.5 cups cooked quinoa
  • 3 cups cauliflower florets
  • 1-2 individual chipotle pepper in adobo sauce {depending on your preference for heat}
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon black pepper
  • 2 tbsp favorite salsa
  • 1 small garlic clove
  • BLACK BEAN CORN SALSA:
  • 1 cup whole corn kernels
  • 1/2 tsp smoked paprika
  • 1 cup black beans, rinsed and drained
  • 1 cup chopped tomatoes
  • sprinkle of salt
  • 1/4 cup finely chopped red bell pepper
  • juice from 1/2 lime
  • chopped cilantro, approx 1 tbsp
  • GUACAMOLE:
  • 3/4 large avocado, mashed
  • 1/4 cup chopped onion
  • sprinkle of salt, black pepper and smoked paprika
  • 2 tsp fresh squeezed lime juice
  • 1 tbsp cilantro, chopped
  • FOR TACOS:
  • 12-18 small white corn tortillas
  • FOR TACO BOWLS:
  • romaine lettuce
  • tortilla chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. FOR THE TACO MEAT: Rinse and drain 3/4 cup dry cup quinoa in water then add 1 1/2 cups water plus quinoa to sauce pan, bring to a boil and let simmer 15 minutes. Set aside.
  3. Meanwhile, add remaining taco "meat" ingredients {cauliflower through garlic 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 dry and add to sauce pan, roast over medium heat with smoked paprika 5-7 minutes, add in black beans, lime juice, salt and cilantro.
  7. FOR THE GUACAMOLE, add all ingredients to medium bowl and stir.
  8. Once taco meat is nearly done, add white corn tortillas to large baking sheet in single layer, bake in oven 5 minutes, flip and bake additional 2 minutes.
  9. 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!
  10. FOR TACO BOWL: Add a layer of fresh chopped romaine to medium bowl, followed by a layer tortilla chips, then a large scoop of cauliflower quinoa taco meat, guacamole, black bean corn salsa, and other desired toppings.
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Inspired by Pinch of Yum’s Cauliflower Walnut Taco Meat