Cauliflower Rice Taco Skillet
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!
Equipment
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
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.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 17g | Fat: 8g