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.
Mix it up by using as a burrito filling or add-in a protein of choice! Add toppings as you desire, such as avocado slices, cheese, or sour cream.
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.
*New to Cauliflower Rice? See here: How to make Cauliflower Rice from The Kitchn.
Inspired and adapted from America's Test Kitchen.