Spicy Sofritas Quinoa Tacos
Spicy Sofritas Quinoa Tacos
If you love the flavors of Sofritas but cannot eat soy, you are not alone! Make my yummy Spicy Sofritas Quinoa Tacos, made with a flavorful quinoa mixture, copycat Sofritas sauce, black beans, corn, and a lime sour cream. These little tacos have so much flavor, you won't miss the tofu!
If you are a taco fan, please stand up! I like to make tacos on Tuesdays, or any day of the week. Tacos are the perfect food that is filling, easily customizable, and always delicious. You can stick anything in a tortilla and top with salsa. It will likely taste good! And although I love Sofritas in my tacos, I wanted to challenge myself by making a copycat Sofritas in flavor without using any tofu. This is where Spicy Sofritas Quinoa Tacos were born!
These tacos are filled with a delicious quinoa mixture and sauce that is Sofritas-inspired. Then, I top with black beans, corn, fresh jalapeños, and lime sour cream. Everyone in my family loves these tacos and I know yours will too! If you're a lover of spicy foods, then you'll love this Spicy Restaurant Style Salsa, Spicy Butter Chickpeas, Sticky Gochujang Chicken Wings, and Spicy Roasted Red Pepper Pasta.
Making Sofritas Sauce
Sofritas sauce at home is incredibly easy to make. You only need four ingredients and it tastes exactly like original Sofritas!
I like to make the sauce separately from the quinoa. Once the quinoa is fully cooked and fluffy, I toss it with the Sofritas sauce. So simple!
The four ingredients needed for homemade Sofritas sauce are:
- Chipotle salsa
- Adobo sauce
- Extra-virgin olive oil
- Red pepper flakes
That's it! You can keep all of these ingredients on-hand to make this sauce anytime.
Best Taco Toppings
Everyone is different when it comes to taco toppings. On my Taco Tuesday table, I lay out all of the possible toppings on the table and let everyone serve themselves.
This is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate. Plus, maybe they'll try something new on their own!
Some of the most popular taco toppings in my house are:
- Black beans
- Corn
- Jalapeno
- Cilantro
- Green onion
- Lime juice
- Green salsa
- Sour cream
- Hot sauce
- Pico de Gallo
- Cheese
Ingredients in Spicy Sofritas Quinoa Tacos
For the Quinoa:
2 cups organic vegetable stock
1 cup uncooked quinoa, multi-color
a cup of tomato sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
a teaspoon of chili powder
½ teaspoon sea salt
For the Sofritas Sauce:
½ cup Chipotle salsa
2 tablespoons Adobo sauce
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
For the Tacos:
soft flour or corn tortillas, any size, charred
1 (15 oz.) can black beans, drained + rinsed
2 cups sweet or white corn kernels
½ lime, freshly-squeezed
1 cup sour cream
How to Make Spicy Sofritas Quinoa Tacos
To Make the Quinoa:
Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer and add in the tomato sauce for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened. Add in the garlic powder, cumin, chili powder, and salt, stirring them in until combined.
To Make the Sofritas Sauce:
In a bowl, whisk together the ingredients until combined.
Add the Sofritas sauce to the cooked quinoa, stirring everything until combined and the mixture has turned red-ish in color.
For the Corn + Black Beans:
In a medium skillet, add butter and let it melt over medium-high heat. Once melted, add corn kernels, black beans, followed by a pinch of salt, black pepper, garlic powder, parsley; mixing everything together and cooking corn until it begins to greatly brown (almost char-like for the corn) and the beans soften, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.
For the Tortillas:
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
For the Lime Sour Cream:
Mix together the freshly-squeezed lime and sour cream in a bowl until combined and smooth.
To Assemble the Tacos:
To assemble tacos, add Sofritas quinoa atop a charred tortilla followed by: sautéed corn, black beans, diced jalapeños, and the Lime Sour Cream. Repeat until the desired amount of tacos are made.
Bon Appetit!
Other Recipes You'll Love
If you are a fan of my Spicy Sofritas Quinoa Tacos, you will also love these recipes!
- Loaded BBQ Quinoa Taco Fries
- Vegan Black Bean Tacos + Avocado Dressing
- Easy Three Bean Taco Casserole
- BBQ Cauliflower Tacos
- Jerk Salmon Tacos + Avocado Cilantro Lime Sauce
MADE OUR RECIPE?
If you make these Spicy Sofritas Quinoa Tacos, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Spicy Sofritas Quinoa Tacos
Ingredients
COOKED QUINOA:
- 2 cups organic vegetable stock
- 1 cup uncooked quinoa, multi-color
- 1 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- ½ teaspoon sea salt
SOFRITAS SAUCE:
- ½ cup Chipotle salsa
- 2 Tbsps Adobo sauce
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon red pepper flakes
TACOS:
- soft flour or corn tortillas, any size + charred (See Notes!)
- 1 (15 oz.) can black beans, drained + rinsed
- 2 cups sweet or white corn kernels
- ½ lime, freshly-squeezed
- 1 cup sour cream
Instructions
TO COOK QUINOA:
- Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer and add in the tomato sauce for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened. Add in the garlic powder, cumin, chili powder, and salt, stirring them in until combined.
TO MAKE THE SOFRITAS SAUCE:
- In a bowl, whisk together the ingredients until combined.
- Add the sofritas sauce to the cooked quinoa, stirring everything until combined and the mixture has turned red-ish in color.
TO SAUTE CORN + BLACK BEANS:
- In a medium skillet, add butter and let it melt over medium-high heat. Once melted, add corn kernels, black beans, followed by a pinch of: salt, black pepper, garlic powder, parsley; mixing everything together and cooking corn until it begins to greatly brown (almost char-like for the corn) and the beans soften, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.
CHAR OR WARM TORTILLAS:
- To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
MAKE THE LIME SOUR CREAM:
- Mix together the freshly-squeezed lime and sour cream in a bowl until combined and smooth.
ASSEMBLE TACOS:
- To assemble tacos, add sofritas quinoa atop a charred tortilla followed by: sautéed corn, black beans, diced jalapeños and the Lime Sour Cream. Repeat until desired amount of tacos are made.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
Nutrition
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