Spicy Sofritas Quinoa Street Tacos
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Spicy Sofritas Quinoa Street Tacos
If you're a fan of Sofritas but soy isn't your thing, I've got just the recipe for you! My Spicy Sofritas Quinoa Street Tacos are packed with flavor, thanks to a tasty quinoa blend, my homemade Sofritas sauce, black beans, corn, and a creamy topping. These little tacos are so flavorful, you won't even miss the tofu! Completely Vegetarian. Dairy-free, Vegan, Gluten-free + Make Ahead Option.
If you are a taco fan, please stand up! I like to make tacos on Tuesdays, or any day of the week. Haha. Tacos are the perfect food that is filling, easily customizable + always delicious. You can stick anything in a tortilla and top with salsa and it will likely taste good! 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 + 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.
Jump to:
- Why You Will LOVE Spicy Sofritas Quinoa Tacos
- Ingredients For Spicy Sofritas Quinoa Tacos
- Hate Cooking Quinoa in Fear of it Being Bland in Flavor?
- Best Sofritas Quinoa Taco Topping Ideas
- My favorite taco topping ideas in general include:
- Best Tortilla for Spicy Sofritas Quinoa Tacos?
- How to Best Char or Warm Tortillas
- Can I Make The Sofritas Sauce Ahead of Time?
- Spicy Sofritas Quinoa Tacos Q + A's
- More Delicious Taco Recipes To Try Next
- MADE OUR RECIPE(S)?
- Spicy Sofritas Quinoa Street Tacos
Why You Will LOVE Spicy Sofritas Quinoa Tacos
- Bold flavors that will tantalize your taste buds.
- Versatile snack, appetizer, or main option for Taco Tuesdays.
- Easy weeknight meal--Simple preparation + minimal ingredients
- Totally meatless + protein-packed!
- A crowd-pleasing combination that will have everyone coming back for seconds.
Ingredients For Spicy Sofritas Quinoa Tacos
The three parts of these Spicy Sofritas Quinoa Tacos are the cooked quinoa, the Sofritas sauce, and of course---the toppings.
Start by cooking the quinoa over the stovetop, season, and set aside. Then you sauté the black beans + cord, char the tortillas (If you're up for homemade tortillas, check out my Homemade Flour + Corn Tortillas recipe or opt for store-bought) and make the simple sofritas sauce. And finally, enjoy!
SOFRITAS QUINOA:
- Cooked quinoa. I use multi-color. Learn how to cook quinoa here!
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Onion. Diced (You can use yellow, white, or red onions)
- Garlic cloves. Minced. Brings in aromatic depth.
- Spices + seasonings. Smoked paprika, cumin, oregano (You can use Mexican oregano for authenticity, if desired) sea salt + black pepper.
- Ancho chile powder. Adds mild heat and a rich, fruity flavor.
- Chipotle peppers in adobo. Adds a rich, smoky heat with a touch of tanginess.
- Vegetable stock. I like to use low-sodium.
- Apple cider vinegar. You can sub with white vinegar.
- Fire roasted crushed tomatoes. You could also use herb roasted tomatoes.
TACOS:
- Your fave sauce for tacos. I personally love Creamy Cilantro Lime Dressing or Vegan Ranch Dressing.
- Tortillas. I like to use street-sized flour tortillas, however, you can use corn or flour. Try making your own homemade tortillas!
- Black beans. Drained + rinsed.
- Guacamole. You can make your own by following my Guac recipe.
- Pico de Gallo. Store-brought or homemade!
- Sour cream. To make this recipe dairy-free/vegan simply opt for a vegan sour cream.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR TACOS!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for Spicy Sofritas Quinoa Tacos. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Hate Cooking Quinoa in Fear of it Being Bland in Flavor?
OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.
Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.
MY SECRET? Veggie stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity. Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.
Best Sofritas Quinoa Taco Topping Ideas
With this easy Quinoa Tacos recipe all set and ready to go, it's time to assemble. When it comes to toppings, I enjoy the vibrant, fresh, and sweet medley of ingredients. In this recipe, I've kept the toppings uncomplicated by using just the corn, black beans + sour cream. However, feel free to let your creativity run wild and experiment with your favorite toppings!
My favorite taco topping ideas in general include:
- Shredded red cabbage
- Grape tomatoes, fresh or roasted
- Avocado or fresh guacamole
- Spicy salsa or Pico de Gallo
- Vegan queso
- Jalapeños (pickled or fresh)
- Yogurt or sour cream
- Jalapeno Ranch Sauce
- Dairy-free Creamy Chipotle Sauce
- Candied Bacon
- Pineapple chunks
- Mango chunks
- Hot sauce
- Cilantro or parsley, chopped!
Best Tortilla for Spicy Sofritas Quinoa Tacos?
You can choose either corn or flour tortillas for this taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! Of course, in a pinch, larger tortillas will work too. Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break. If you want to try making your own see my tortilla recipe!
How to Best Char or Warm Tortillas
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place the 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 the tortilla to rotate it onto the opposite side until it’s lightly charred. Repeat until all tortillas are charred.
Can I Make The Sofritas Sauce Ahead of Time?
Absolutely! The sauce can be prepared ahead of taco night and stored in an airtight container in the refrigerator for up to a week. This makes it a convenient option for meal prep or planning multiple taco nights!
OTHER SAUCES + DRESSINGS I LOVE ON TACOS
- Creamy Lemon Garlic Dressing
- Vegan Ranch Dressing
- Jalapeno Ranch Sauce
- Spicy Restaurant Style Salsa
- Creamy Chipotle Dressing
- Vegan Jalapeños Queso
Spicy Sofritas Quinoa Tacos Q + A's
Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
The Sofritas sauce has a medium level of spice. If you prefer a milder flavor, you can reduce the amount of adobo sauce or skip the chili flakes.
To keep the tacos gluten-free, ensure that all ingredients, including the tortillas, are labeled gluten-free. Many corn tortillas are naturally gluten-free. Also, check the labels of any pre-made sauces such as the adobo sauce.
Yes! Just choose a vegan sour cream and check the labels of the tortillas and any other pre-made ingredients to ensure they’re vegan-friendly.
More Delicious Taco Recipes To Try Next
If you are a fan of this Spicy Sofritas Quinoa Tacos recipe, you will also love these other drool-worthy tacos!
- Vegan Jamaican Jerk Walnut Tacos
- Vegan Gochujang Cauliflower Tacos
- Easy Vegan Black Bean Tacos
- Chipotle BBQ Butternut Squash Tacos
- BBQ Cauliflower Tacos
- Gochujang Shrimp Tacos
MADE OUR RECIPE(S)?
If you tried this Spicy Sofritas Quinoa Tacos recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Spicy Sofritas Quinoa Street Tacos
Ingredients
SOFRITAS QUINOA:
- 1 ½ cups cooked quinoa
- 2 Tbsps Extra virgin olive oil
- 1 onion, diced (You can use yellow, white, or red onions)
- 4 garlic cloves
- 2 tsps smoked paprika
- 1 ½ tsps cumin
- 1 teaspoon oregano (You can use Mexican oregano for authenticity, if desired)
- 1 teaspoon ancho chile powder
- 2 chipotle peppers in adobo
- ½ cup organic vegetable stock
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar (You can sub with white vinegar)
- 1 cup fire roasted crushed tomatoes
TACOS:
- 8 street taco flour tortillas, warmed or toasted (See Notes!)
- 1 (15 oz.) can organic black beans, drained + rinsed
- Guacamole (You can make your own by following my Guac recipe)
- Sour cream
- 1 cup Pico de Gallo
- Your fave sauce for tacos (I personally love Creamy Cilantro Lime Dressing or Vegan Ranch Dressing)
Instructions
TO COOK THE QUINOA:
- Be sure to see my How to Make Quinoa recipe for this step!
TO MAKE THE SOFRITAS QUINOA:
- In a medium skillet over medium-high heat, add the olive oil. Add the onions and garlic, sautéing until translucent and fragrant, about 1-2 minutes. Remove from heat.
- In a high-powered blender, add the sautéed onions and garlic along with the chipotle peppers, ancho chile powder, veggie stock, and apple cider vinegar, blending everything on high-speed until fully broken down and smooth.
- In the same medium skillet over medium heat, add the cooked quinoa and sofritas sauce, stirring to combine. Add the salt, black pepper, smoked paprika, cumin, and oregano, stirring to combine. Let everything simmer for 1-2 minutes before removing from heat.
TO SAUTE THE BLACK BEANS [OPTIONAL]:
- In a medium skillet over medium-high heat, add 1 tablespoon of olive oil. Once heated, add the black beans, followed by a pinch of: salt, black pepper, garlic powder, parsley; stirring everything together and cooking it until the beans soften, stirring occasionally, about 4-5 minutes. Remove from heat and let cool slightly.
CHAR OR WARM TORTILLAS:
- To lightly toast street 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.
ASSEMBLE TACOS:
- To assemble tacos, add sofritas quinoa atop a charred/warmed tortilla followed by: black beans, Pico de Gallo, Guac, etc.----depending on the ingredients used. Repeat until desired amount of tacos are made.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place sofritas quinoa in a skillet over the stovetop until heated through. Assemble per usual to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- 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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This looks delicious and I want to make it, but don't find a recipe on the site for the chipotle salsa. Is it a store-bought version? If so, what brand? Thank you so much!
Hi Rina! Thanks so much! You can definitely purchase a store-bought version (I got mine from Whole Foods), however, I do have a salsa recipe here :-): https://www.orchidsandsweettea.com/spicy-restaurant-style-salsa/