Cauliflower Quinoa Tacos with Chipotle Ranch
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
You will not miss the meat in these flavorful and satisfying vegetarian tacos!
Heinen’s frozen riced cauliflower and cooked quinoa are flavored with Heinen’s adobo seasoning, creating a delicious meatless base that offers ample protein, fiber, and texture. Paired with a chipotle ranch for dipping, this is a crave-worthy taco you’ll want to enjoy on more than just Taco Tuesday!
Why You’ll Love this Recipe
- It’s nutritious and delicious. These tacos pack veggies, protein, and fiber into each warm tortilla resulting in a flavorful hand-held meal that is as nutritionally balanced as it is delicious.
- It’s great for any occasion. Whether you make these for Taco Tuesday at home or a game day gathering, these tacos are guaranteed to be devoured by everyone!
- The filling can be used in other recipes. Don’t stop at tacos! Use this meat-free filling as a plant-based substitute for burritos, rice bowls, quesadillas, or any recipe that calls for taco meat.
Cauliflower Quinoa Tacos with Chipotle Ranch
Servings: 8 Tacos
Ingredients
For the Tacos
- 2 Tbsp. Heinen’s extra virgin olive oil
- ½ cup onion, diced
- 12 oz. package Heinen’s organic frozen riced cauliflower
- 4.2 oz. package Heinen’s organic cooked quinoa
- 1 Tbsp. Heinen’s organic adobo seasoning
- 1 tsp. Heinen’s chili powder
- ½ tsp. Heinen’s garlic powder
- ⅓ cup cilantro, finely chopped
- Heinen’s olive oil spray
- 8 small corn tortillas
- Canned refried beans, warmed
- 1 avocado, sliced
For the Chipotle Ranch
- ⅓ cup plain Greek yogurt
- 1 Tbsp. mayonnaise
- 1 Tbsp. Heinen's apple cider vinegar
- 1 Tbsp. sauce from canned chipotles in adobo (or less for milder spice)
- ¼ tsp. Heinen’s garlic powder
- ¼ tsp. Heinen’s onion powder
- Kosher salt
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and sauté for 6-8 minutes, or until they begin to brown. Stir in the riced cauliflower (frozen), quinoa, adobo seasoning, chili powder, and garlic powder. Sauté for 10 minutes, stirring often, or until the filling is golden brown in color and the moisture has evaporated. Stir in the cilantro and set aside.
- Coat the bottom of a nonstick skillet with the olive oil spray and set over medium heat. Add 1-3 tortillas to the pan (as many as will fit) and allow them to brown and crisp up. Flip and repeat on the other side. Remove the tortillas from the pan and gently fold in half before they cool. This will help them maintain their shape.
- In a small bowl, whisk together the chipotle ranch ingredients. Season to taste with salt.
- To assemble the tacos, spread a spoonful of the warmed refried beans inside a taco shell followed by the cauliflower filling. Top with chipotle ranch and sliced avocado. Repeat with the remaining tacos.
Note: You will not need the entire can of chipotles in adobo sauce. I recommend pureeing what’s left in a blender or food processer, then spooning 1 tablespoon portions into an ice cube tray to freeze. One frozen, pop out the cubes and store in a Ziploc freezer bag for up to 6 months to use as needed.
