I’ve been trying to reduce food waste in my home and shop for the groceries needed in the span of three to four days. I started to fall into the science experiment trap of forgetting about the food in my refrigerator. It ends up hiding and rotting in its deep abyss creating a moldy unidentifiable monster.
After calculating the amount of money loss in these cases I was horrified. I had to change that habit immediately.
My first step was to get creative and use the food that was there now. I had a cauliflower head, soy chorizo, cooked quinoa, sunflower seeds and some micro greens. Plus, I had the salsa I had just made a couple of days ago and brand new mini El Comal corn tortillas I was sent to sample.
This was the perfect combination of ingredients to create a not so ordinary taco. In fact they were pretty damn amazing! I even had enough cauliflower/soy chorizo mixture to include in scrambled eggs.
The quinoa made this mixture hardier and the sun flower seeds gave it a tasty texture. I added some spice with my salsa asada and listo! It was ready to get wrapped up in El Comal tortillas. I chose their Comalito variety because I wanted to give these tacos a “street food” feel. I also had the genius idea to make this a burrito filling with El Comal flour tortillas and the result was divine.
Use up your veggies and wrap them up in a taco. Use different seasonings and salsas to accentuate the flavor and you’ve got yourself a full-on meal spread for any day of the week.
Thank you El Comal Tortillas for letting me try your variety of products.
Cauliflower and Soy Chorizo Tacos with Quinoa and Sunflower Seeds
Get creative on taco Tuesday or any day of the week with this meatless option.
Ingredients
2 tablespoons olive oil
1 head cauliflower, rinsed and chopped in small florets
1 (12-ounce) package soy chorizo
3/4 cup cooked quinoa
2 tablespoons sunflower seeds plus more for garnish
1 cup microgreens
20 small El Comal Corn Tortillas
Instructions
Heat oil in a large sauté pan over medium heat. Add soy chorizo, breaking it up in small crumbles with a large spoon. Add cauliflower florets, stir to mix well with soy chorizo. Reduce heat to medium low and cover. Cook for 10 minutes stirring every 2 to 3 minutes.
Stir in quinoa and sunflower seeds. Cook for 5-7 minutes more or until cauliflower is tender.
Warm corn tortillas on a comal or large skillet. Spoon cauliflower/soy chorizo mixture on each warm tortilla, top with salsa asada, extra sunflower seeds and microgreens.
