Cauliflower Walnut Vegetarian Taco Meat

Rinse and drain black beans and chickpeas.

Cook quinoa according to package instructions and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add black beans, chickpeas, and corn to the skillet; mix well.

Sprinkle in cumin, chili powder, paprika, salt, and black pepper; stir to combine.

Cook for 5-7 minutes, allowing flavors to meld and mixture to heat through.

Add cooked quinoa and lime juice; mix until well combined.

Remove from heat and stir in chopped cilantro.

Taste and adjust seasoning if necessary.

Serve warm in taco shells or over rice.

Spice Level:

Dietary

Allergens