Cauliflower taco skillet

Step by Step

Step 1

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.

Step 2

Turn the heat to medium/high and place the cover on top. Let steam for around 5 minutes, mixing every so often.

Step 3

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.

Step 4

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.

Step 5

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 and Warnings

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.

Ingredient

Salt

1 1
Vegetable broth

236.59 ml 8.28 fl. ozs
Hot sauce

9.86 ml 0.35 fl. ozs
Medium yellow onion

0.25 0.25
Tomato sauce

118.29 ml 4.14 fl. ozs
Canned black beans

425.24 g 0.94 lbs
Canned pinto beans

425.24 g 0.94 lbs
Homemade taco seasoning

48.06 ml 1.68 fl. ozs
Minced garlic

14.79 ml 0.52 fl. ozs
Canned green chiles

45 oz 1275.73 g
Riced cauliflower

10 oz 283.5 g
Super sweet corn

5 oz 141.75 g
Thick cut shredded cheddar cheese

1 cup 236.59 ml
Toppings: fresh cilantro

1 1

Amount Per Serving
	Calories	453 kcal
	Carbohydrates	71 g
	Protein	26 g
	Fat	7 g
	Fiber	18 g
	Sugar	7 g

View nutrition facts

Cauliflower taco skillet

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Tips and Warnings

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

Easy fried rice recipe

53 extraordinary plant based recipes

Easy ratatouille recipe