Vegan Tinga Chickpea Cauliflower Tacos

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These Vegan Chickpea Cauliflower Tinga Tacos are the perfect hit of spicy and smoky and loaded with flavor! You’ll love these tasty tacos and want to share them with friends and family. Plus, they are ready to eat in less than 30 minutes! 

vegan tinga taco recipe chickpea and cauliflower

Cauliflower is one of my favorite veggies because it is so versatile and absorbs any flavor with ease. The mix of cauliflower and chickpeas in this saucy vegan Tinga taco recipe creates a filling plant based dinner that everyone will enjoy. 

Tinga is a Mexican dish that is traditionally made by simmering shredded chicken in a tomato-based chipotle sauce that is smoky, spicy, and tangy. I’ve made this plant based Tinga sauce with chipotle chilis in adobo and spices. This plant based Chickpea and Cauliflower Tinga taco recipe is a delicious and healthy take on traditional Mexican Tinga. You can load these vegan tacos up with your favorite toppings. I love to add shredded cabbage, avocado, vegan sour cream, and cilantro.

plant based tinga chickpea taco

How To Make Vegan Tinga Tacos

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: 

  1.  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.
  2. 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. 
  3. Coat the cooked cauliflower and chickpea mix with the vegan Tinga sauce. 
  4. 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! 
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chickpea cauliflower chipotle tacos tinga

Tacos are the best because they are quick, easy, and always delicious. Also, there are so many different kinds of vegan tacos to make! If you’re here, I’m assuming you love tacos like I do. Check out these other plant based taco recipes to spice up your life: 

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Vegan tinga taco recipe
Rooty Fruity Vegan Cookbook Rooted Cover

Hungry for more delicious vegan recipes? Rooted is full of healthy, mouthwatering vegan recipes that anyone can make and everyone will love! Check it out!

I love sharing new recipes with you and I hope you love these Vegan Chickpea Cauliflower Tinga Tacos like I do! For more vegan recipes, check out my eCookbooks and subscribe to my YouTube Channel =]

Vegan Tinga Chickpea Cauliflower Tacos

Vegan tinga taco recipe

Vegan Tinga Tacos with Cauliflower and Chickpea filling will likely be your new favorite spicy plant based taco. This flavorful taco filling also works great in other recipes, like burritos, nachos, sandwiches, and breakfast scrambles. 

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield10 Tacos


    For The Chickpea Cauliflower Tinga

    • 1 small head cauliflower
    • 1 can (15 oz.) chickpeas, drained and rinsed
    • 1 TBSP olive oil
    • 1/2 onion, chopped
    • 3 garlic cloves, minced or grated
    • 2-4 chipotle peppers in adobo (depending on spice level)
    • 3/4 cup canned fire roasted tomatoes
    • 1 TBSP maple or agave syrup
    • 1 TBSP lime juice
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp Mexican oregano
    • 1/4 tsp salt
    • 1/8 tsp pepper

    For For The Tacos

    • Corn Tortillas
    • Cilantro
    • Avocado or Guacamole
    • Vegan Sour Cream
    • Lime
    • Shredded Cabbage



    Preheat oven to 425 degrees Fahrenheit.


    Chop the cauliflower into small florets. Spread the cauliflower florets and chickpeas on a lined baking sheet and mix with the olive oil. Bake for 15-20 minutes, or until fork-tender.


    Meanwhile, saute the onion and garlic in a non-stick pan with a bit of water or oil for 2-3 minutes, until softened and fragrant. 


    Transfer the onion and garlic to a high-speed blender and add the chilis, canned tomatoes, maple syrup, lime juice, and spices. Blend until smooth.


    Once the cauliflower and chickpeas are cooked, coat them with the Tinga Sauce. You may have some sauce leftover depending on the size of your cauliflower and how saucy you like your tacos. You can freeze the extra sauce for later use. 


    Warm the tortillas and assemble your tacos! Enjoy =]

    Thank you for trying this delicious Vegan Tinga Taco recipe. I hope you love it. Check out my cookbook, Rooted, for more tastiness. Ok bye!

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