Description
This easy cauliflower rice recipe is Mexican-inspired. It combines bell pepper, corn, black beans, and tomatoes for a delicious southwest flair. Vegan and gluten-free!
Ingredients
Scale
- 2 Tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup frozen corn
- 1 cup cherry tomatoes, halved
- 1 - 15 oz. can black beans, drained and rinsed
- 4 cups cauliflower "rice"
- 2 Tablespoons taco seasoning
- 1/2 cup vegetable broth
- 1/2 teaspoon sea salt
Instructions
- In a large skillet, heat olive oil to medium. Add onions and sauté 3 minutes until soft and translucent.
- Add green pepper and corn. Sauté 5-7 minutes until the green pepper has softened. Add tomatoes and beans. Continue cooking for 10 minutes.
- Add cauliflower rice, taco seasoning, and broth. Stir to combine well.
- Cook 5-7 minutes until cauliflower rice is tender.
- Serve and garnish with fresh lime, avocado, or cilantro!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main
Nutrition
- Calories: 192
- Sugar: 5.6 g
- Sodium: 357.3 mg
- Fat: 7.6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.3 g
- Fiber: 8.1 g
- Protein: 7.3 g
- Cholesterol: 0 g