Cauliflower Rice Taco Skillet
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If you are in need of a low carb vegan dinner idea then you need to try this Cauliflower Rice Taco Skillet! Filled with veggies, beans & TONS of flavor!
This Cauliflower Rice Taco Skillet is going to be on your weekly rotation…trust me! It is veggie-packed, low carb, high protein AND ready in 30 minutes. Oh, and did I mention it is made in one skillet?! There are just so many good things to say about this skillet meal. It makes a TON of food, so it is great for meal prep. And you can eat it as is or add it to tacos, burritos or bowls. So much versatility and seriously so delicious!
Step One: Prep the Veggies
The prep for this recipe is very minimal. In terms of chopping, all you need to prep is a bell pepper, jalapeño, onion and some garlic.
For the cauliflower, I kept it simple and used pre-made cauliflower rice. You can usually find it in the produce section or the freezer section. Either works and you don’t have to thaw it if you use frozen.
Step Two: Add it All to a Pot
Grab a BIG skillet and it is time to start cooking. Start by heating some avocado oil and then add all of the veggies you chopped, plus some vegan beef crumbles & taco seasoning. Cook everything down for 5 minutes, stirring frequently – you’re house is going to smell so good at this point.
Pour in the cauliflower rice, a can of pinto beans & a can of fire roasted tomatoes. Cook for another 10 minutes, stirring every couple minutes.
Taste and check that the cauliflower is cooked through – this is totally a preference thing. Some people like the cauliflower to have some bite, some like it all the way cooked through. My biggest thing is not overcooking it. I don’t like it too mushy!
Step Three: Serve
When the cauliflower is cooked through add in some lime juice (and salt if you need it) and you are ready to eat!
When it comes to eating this Cauliflower Rice Taco Skillet you have sooooo many options! You can top it with avocado and cilantro. You can serve it with chips on the side. You can make it into tacos. I’ve eaten it every way possible, and I’m here to tell you, there’s no wrong way!
Tips & Tricks
If you are sensitive to heat, you can remove the ribs & seeds from the jalapeño or omit it.
The vegan beef crumbles aren’t necessary, but I think they really bulk up this meal and add lots of protein. You could also add a second can of beans instead! I like the vegan beef crumbles from Trader Joe’s – they are in refrigerator section.
I bought my cauliflower rice pre-made. You can also add cauliflower florets to a food processor and pulse until “rice” forms.
There may be some excess liquid in the skillet from the cauliflower & tomatoes at the end of cooking. It will continue to incorporate with the ingredients as it sits, so don’t worry about it.
Need more recipe inspo? Check these out:
Cauliflower Rice Taco Skillet
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 12 ounces vegan beef crumbles
- 1 packet taco seasoning
- 12 ounces cauliflower rice fresh or frozen
- 1 15-ounce can pinto beans drained & rinsed
- 1 15-ounce can fire roasted tomatoes
- 1 lime juiced, plus more for serving
- avocado, cilantro, vegan yogurt/sour cream, tortilla chips, tortillas optional for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic, bell pepper, jalapeño, beef crumbles & taco seasoning and cook down for 5 minutes, stirring frequently.
- Pour in the cauliflower rice, beans & fire roasted tomatoes & mix to combine. Cook for another 10 minutes, stirring every couple minutes. Taste and check that the cauliflower is cooked through. Add lime juice (and salt if needed).
- To serve, add to bowls and serve with any of the optional toppings.
Video
Notes
- If you are sensitive to heat, you can remove the ribs & seeds from the jalapeño or omit it.
- I like the vegan beef crumbles from Trader Joe’s – they are in refrigerator section.
- I bought my cauliflower rice pre-made. You can also add cauliflower florets to a food processor and pulse until “rice” forms.
- There may be some excess liquid in the skillet from the cauliflower & tomatoes at the end of cooking. It will continue to incorporate with the ingredients as it sits, so don’t worry about it.
Simple, delicious, and nourishing! Thank you for sharing!
Thanks so much Elaine!
This recipe is incredibly delicious and nourishing! We put in tortillas and devoured. This will be in our regular rotation! Thanks for a simple, tasty and healthy recipe!
So glad you love it!
Outstanding tasty low carb vegan dinner! We will make this often! Shared it with our grown kids. Thank you!
Thanks Susan! So glad the whole family loved it!
I made this today. I substituted cooked lentils for the Vegan ground beef and I also left out the oil. It is delicious. I will definitely make this again!
Hello
Can I use beyond beef frozen beef crumbles in this recipe?
Yes! Totally!
I was not expecting to like this because I’ve never been a big cauliflower rice fan, but I was blown away! I honestly can’t describe how good this was. Had some little tortillas left from another of the weekly dinner plan recipes, so used those as a vessel for the dish!
So glad you liked this one!
This is a quick meal, delicious and easy to make. I used 3 Tablespoons of homemade Taco Seasoning in place of what you are calling 1 Packet, the link goes to a bottle of seasoning leaving it unclear how much seasoning to use.
Thanks for letting me know – I updated the link! So glad you liked it!