Cauliflower Taco Skillet
Ingredients
The skillet
-
10
oz
Riced Cauliflower, frozen
-
5
oz
Super sweet corn, frozen
-
1
cup
vegetable broth
-
3-4
tablespoons
homemade taco 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
-
½
cup
tomato sauce
-
2
teaspoons
hot sauce
-
1
cup
thick cut shredded cheddar cheese
-
to taste
Salt
Toppings
-
to taste
fresh cilantro
-
to taste
sliced avocado
-
to taste
Greek yogurt
-
to taste
fresh sliced cherry tomatoes
Instructions
- Combine frozen riced cauliflower and corn in a skillet with vegetable broth and steam for about 5 minutes.
- Add taco seasoning, onion, garlic, beans, green chiles, tomato sauce, and hot sauce, then mix and cover to cook for another 5 minutes.
- Uncover, taste, and adjust seasoning with salt and hot sauce as needed.
- Sprinkle shredded cheddar cheese on top and cover until melted, about 3-5 minutes.
- Serve with desired toppings and enjoy in a bowl, tacos, or burritos.
Nutrition Facts (estimated)
Servings
6
Calories
453
Total fat
7g
Total carbohydrates
71g
Total protein
26g
Sodium
20mg
Cholesterol
0mg
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