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.    


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
  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
  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.
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