Cauliflower Taco Skillet (+More Cauliflower Rice Recipes)

Say hello to one of our favorite cauliflower rice recipes -- Cauliflower Taco Skillet! It's made with only frozen and canned ingredients and ready in under 30 minutes. Plus, it's protein and veggie-packed and naturally vegetarian and gluten-free.

Prep 10

Cook 15

Total 25

Fat 7

Carbs 71

Protein 26

Yield

Ingredients

10 oz. Riced Cauliflower frozen
5 oz. Super sweet corn frozen
1 cup vegetable broth
3-4 tablespoons homemade taco seasoning to taste (store bought is not as flavorful and will not be enough seasoning)
¼ medium yellow onion minced
1 tablespoon minced garlic
15 oz. canned pinto beans drained and rinsed
15 oz. canned black beans drained and rinsed
4.5 oz. canned green chiles
1/2 cup tomato sauce
2 teaspoon hot sauce or 1 teaspoon apple cider vinegar
1 cup thick cut shredded cheddar cheese
Salt to taste
Toppings: fresh cilantro sliced avocado, Greek yogurt, and fresh sliced cherry tomatoes.

Instructions

Place frozen riced cauliflower and frozen super sweet corn into a large skillet. Add 1 cup vegetable broth and use a wooden spoon to break up the veggies and mix.
Turn the heat to medium/high and place the cover on top. Let steam for around 5 minutes, mixing every so often.
Add in taco seasoning, onion, garlic, beans, green chiles, tomato sauce, and hot sauce and mix until everything is combined. Cover again and let cook over medium/high heat for 5 more minutes.
Uncover and mix again. Do a taste test and add salt and hot sauce, as needed. Finally, sprinkle on 1 cup of shredded cheddar cheese and place the top back on. Let the cheese melt for around 3-5 minutes.
Serve with fresh cilantro, sliced avocado, Greek yogurt/sour cream, and fresh sliced tomatoes. Eat in a bowl with tortilla chips, or in a burrito.

Tips & Notes

Nutrition information does not include toppings.
Feel free to add ground beef or chicken to this recipe if you're looking to add even more protein.

Watch it

Nutrition Facts