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Cauliflower Quinoa Tacos with Black Bean Salad | Lemons and Basil
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5 from 1 vote

Cauliflower Quinoa Tacos with Black Bean Salsa and Guacamole

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Mexican
Keyword: black bean salsa, cauliflower, guacamole, quinoa, tacos
Servings: 6
Author: Kaylee Pauley

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

  • Preheat the oven to 350 degrees.
  • 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.
  • 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.
  • Add cauliflower mixture to cooked and cooled quinoa, and stir to combine.
  • Transfer to a greased baking sheet, bake for 25 minutes, stirring after 15 minutes to prevent over-browning.
  • 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.
  • FOR THE GUACAMOLE, add all ingredients to medium bowl and stir.
  • 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.
  • 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!
  • 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.