This post for Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas is sponsored by Sargento®. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Not going to lie.
Sometimes Every time when I watch a reality cooking competition, I secretly pretend I’m on the show and imagine that I’m way more creative than all those trained chefs with years of experience. Because obviously, my intense training in Mr. Scupinsky’s cooking club back in second grade gave me a comprehensive understanding of all things culinary.
But seriously, I kinda get obsessed with those shows. Especially Chopped. If one of those marathons are on, I get sucked into their all-day vortex.
So, friends. I’m ridiculously pumped to participate in another round of the Chopped At Home Challenge. It’s just like the television show… minus the whole time limit thing. And judges. And Ted Allen.
But a basket of ingredients. It has that! Cauliflower. Leeks. Cremini Mushrooms. And shredded cheddar. Ready —> Set —> Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas!
Give me a random ingredients, and I guarantee you a taco can be made. That’s the beauty of tacos. They are perfect to clean out the fridge and use up whatever random ingredients you have going on.
In this case, creative vegetarian tacos.
They are actually ridiculously easy to whip up, and are perfect for a healthy weeknight meal. Even the tortillas are full of nutrition… because they are made from cauliflower.
Seriously. Paleo Cauliflower Tortillas. I actually whipped them up last year for a Cinco de Mayo party because a few of my friends were doing this primal diet thing and couldn’t have flour or corn. I still wanted them to have the full-on taco experience, and these Gluten-Free Cauliflower Tortillas did the trick very nicely.
For the mushroom-leek-kale filling, the chipotle chile gives the veggies a great depth of smoky and slightly spicy flavor. Man I love chipotle chiles. And of course, you can’t have tacos without avocado. Well, I mean, you could. But why?
Cheese. Can’t forget the cheese. I used Sargento Sharp Cheddar fine cut shredded cheese. If you haven’t seen Sargento in your local grocery store, uhm… you may need to get yo’ eyes checked, because they have 30 versatile varieties, unique blends and distinct cuts. And you better believe Sargento shredded cheese is always cut from blocks of 100% real, natural cheese.
Now it’s your turn to play the Food Network Chopped At Home Challenge! You can submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!
Yea, you totally need to enter. How awesome would it be if I was watching TV and saw you competing on Chopped?!
Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas
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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.