MEXICAN CAULIFLOWER RICE DISH

Day 2! This dish is so easy to create and something you can bring when you’re attending holiday dinners.  Feel free to add jalapeños, corn, and other veggies, I just simply used what we had in the fridge.  You can buy cauliflower rice ready made or you can also just quickly make it in your food processor.    

MEXICAN CAULIFLOWER RICE DISH

2017-12-01 18:19:48

Yields 12

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. 1 yellow onion
2. 3 garlic
3. 1 tbsp of olive oil
4. 3 bell peppers, chopped (we like to make sure there is one green at least)
5. 4 cups of cauliflower rice
6. 1 can of diced tomatoes
7. 1/4 tsp pepper
8. 1 tbsp of garlic powder
9. 1 tbsp of onion powder
10. 1 tsp of pepper
11. 1/2 tsp of salt
12. 1 tbsp of cumin
13. 1 tbsp of chilli powder
14. 1 tbsp of oregano
15. 1 can of no salt added black beans
16. 1 huge handful of cilantro
17. 1 can of refried beans
18. 1 bag of shredded vegan cheese

Instructions

1. In a large pot, warm the oil. Once warm add the onion and garlic and cook until translucent. Then add the bell peppers, cauliflower rice. Cook until veggies are soft. Add the diced tomatoes, the black beans, cilantro and spices. Cook on lo heat for about 30 minutes.
2. Lightly oil your 8 x 12 dish, then add the mixture patting down gently filling about 3/4 of the way.
3. Add the refried beans to the top and then add the cheese on top of the beans.
4. Bake at 375 for 45 mins, or until cheese is melted and top is bubbling.
5. Serve with spicy cashew sour cream* and corn salsa.

Cashew Sour Cream

1. Equal parts soaked cashews and water.
2. Juice from half of a lemon, 2 cloves of garlic, hot sauce, salt and pepper.

CONVEY THE MOMENT https://www.conveythemoment.com/