Description
A vegetarian twist on classic tinga tacos, using roasted cauliflower for a flavorful and hearty filling.
Ingredients
Scale
- 1 large head cauliflower, chopped into florets
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1–2 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt to taste
- Corn tortillas
- Fresh cilantro, chopped
- Crumbled queso fresco or feta (optional)
Instructions
- Preheat oven to 425°F. Toss cauliflower with olive oil, salt, and roast for 25 minutes until golden.
- While cauliflower roasts, sauté onion and garlic until soft.
- Blend tomatoes, chipotle peppers, oregano, and cumin until smooth. Add to onions and simmer for 5 minutes.
- Mix roasted cauliflower into the sauce. Cook for 5 more minutes.
- Warm tortillas and fill with cauliflower tinga. Top with cilantro and cheese if desired.
Notes
- Adjust chipotle peppers for more or less heat.
- Use gluten-free tortillas if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 5mg