Cauliflower Quinoa Tacos with Chipotle Ranch
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!
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Cauliflower Quinoa Tacos with Chipotle Ranch
Prep Time5 Minutes
Servings8
Cook Time25 Minutes
Ingredients
2 Tbsp. Heinen’s extra virgin olive oil (For the Tacos)
½ cup onion, diced (For the Tacos)
12 oz. package Heinen’s organic frozen riced cauliflower (For the Tacos)
4.2 oz. package Heinen’s organic cooked quinoa (For the Tacos)
1 Tbsp. Heinen’s organic adobo seasoning (For the Tacos)
1 tsp. Heinen’s chili powder (For the Tacos)
½ tsp. Heinen’s garlic powder (For the Tacos)
⅓ cup cilantro, finely chopped (For the Tacos)
Heinen’s olive oil spray (For the Tacos)
8 small corn tortillas (For the Tacos)
Canned refried beans, warmed (For the Tacos)
1 avocado, sliced (For the Tacos)
⅓ cup plain Greek yogurt (For the Chipotle Ranch)
1 Tbsp. mayonnaise (For the Chipotle Ranch)
1 Tbsp. Heinen's apple cider vinegar (For the Chipotle Ranch)
1 Tbsp. sauce from canned chipotles in adobo (or less for milder spice) (For the Chipotle Ranch)
¼ tsp. Heinen’s garlic powder (For the Chipotle Ranch)
¼ tsp. Heinen’s onion powder (For the Chipotle Ranch)
Kosher salt (For the Chipotle Ranch)
Directions
- 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.
5 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Directions
- 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.