Cauliflower Rice and Black Beans with Corn is an easy recipe to serve up a wholesome, plant-based meal. Use ready-made frozen riced cauliflower for a quicker assembly. Gluten-free, grain-free, and vegan.
1head of cauliflower, riced*or 1-12oz package frozen cauliflower riceabout 3 ½ cups
2tablespoonsolive oildivided
1yellow oniondiced
1 ½cupsfrozen corn
4garlic clovesminced
¾teaspoonchili powder
½ teaspoonground cumin
pinchcayenne pepper
½teaspoonsalt
pepperto taste
2-15ounce canblack beansdrained and rinsed
2 tablespoons fresh lime juice (2 limes)divided
12ouncescherry tomatoesquartered
¼cupminced fresh cilantro
Optional toppings
avocado slices
shredded cheese
sour cream
Instructions
In a 12-inch skillet, heat one tablespoon of the olive oil over medium-high heat. Add onion and cook until softened, stirring, about 7 minutes.
Stir in corn and cook about 4 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Stir in cauliflower rice, chili powder, cumin, cayenne, salt and pepper. Turn down heat to medium and cook for about 10 minutes, stirring occasionally.
Add black beans and 1 tablespoon lime juice, stir, and cook for about 5 minutes more or until beans are heated through. Add extra chili powder, cumin, or salt and pepper if desired and to taste.While rice and beans are cooking, add remaining tablespoon lime juice, tomatoes, and cilantro to a small bowl. Season with salt and pepper to taste. Stir to combine.
When the cauliflower rice and beans are ready to serve, top with tomato mixture.Store leftovers in an airtight container in the refrigerator.