This recipe for plant based Tinga tacos is easy to cook, which makes it perfect for a quick and tasty weeknight dinner. Here are the steps to make these epic vegan tacos:
- Bake cauliflower florets and chickpeas for 15-20 minutes at 425 degrees Fahrenheit. Cook until the cauliflower is fork-tender, but not too soft. Make sure to use sustainable baking paper or a reusable silicone baking sheet so it doesn’t stick to the pan.
- While the cauliflower and chickpeas are baking, you can save time by preparing the Tinga sauce. To make the sauce, all you need to do is saute onion and garlic for a couple minutes in a pan and then add to a blender with the chilis, seasonings, and canned tomatoes.
- Coat the cooked cauliflower and chickpea mix with the vegan Tinga sauce.
- Assemble tacos!
I love this plant based recipe because I can make a lot of the Chickpea Cauliflower Tinga and keep it in the fridge for epic tacos, burritos, nachos, and breakfast scrambles all week!