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Taco Cauliflower Rice Casserole with toppings

Taco Cauliflower Rice Casserole

A healthy twist on traditional taco night that combines the flavors of taco seasoning with nutritious cauliflower, black beans, and corn.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Mexican, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 head cauliflower, riced Make sure to finely rice the cauliflower.
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 packet taco seasoning
  • 1 cup shredded cheese (cheddar or Mexican blend) You can switch the type of cheese for a different flavor.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • for garnish Chopped green onions and cilantro

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add riced cauliflower and cook for about 5-7 minutes until tender.
  3. Stir in black beans, corn, diced tomatoes, and taco seasoning. Mix well and cook for an additional 3-4 minutes.
Baking
  1. Transfer the mixture to a baking dish and top with shredded cheese.
  2. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  3. Garnish with chopped green onions and cilantro before serving.

Notes

Serve warm, and consider pairing it with a side salad, avocado slices, or sour cream. Enjoying it with crunchy tortilla chips adds extra fun. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding water if needed to keep it moist.