Cauliflower Quinoa Tacos with Chipotle Ranch
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
I promise you will not miss the meat in these flavorful and satisfying vegetarian tacos!
I’m using Heinen’s frozen riced cauliflower as the base for the taco filling, combined with Heinen’s cooked quinoa for added protein, fiber and texture, plus Heinen’s adobo seasoning (one of my favorites!) for great flavor.
The chipotle ranch is a simple combination of plain Greek yogurt, mayo, vinegar and Heinen’s spices, plus the sauce from a can of chipotles in adobo. The adobo sauce packs some heat, so to keep the ranch mild, reduce the amount of sauce you use to 1-2 teaspoons, or to taste.
It’s a delicious plant-based alternative to traditional meat filling and can be enjoyed in burritos, rice bowls or anywhere you’d incorporate taco meat.
Cauliflower Quinoa Tacos with Chipotle Ranch
Servings: 4
Ingredients
For the Tacos
- 2 Tbsp. Heinen’s 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. 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 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 Tbsp. portions into an ice cube tray to freeze. One frozen, pop out the cubes and store in a zip-top freezer bag for up to 6 months to use as needed.
