Go Back

Healthy Taco Cauliflower Rice Casserole

A quick and healthy twist on tacos featuring cauliflower rice, zesty seasoning, and vibrant veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Cauliflower rice (fresh or frozen)
  • 2 tablespoons Olive oil
  • 1 medium Onion, diced
  • 1 medium Bell pepper, diced
  • 2 cloves Garlic, minced
  • 1 can Black beans, drained and rinsed (15 oz)
  • 1 cup Corn (fresh or frozen)
  • 1 can Diced tomatoes, undrained (14.5 oz)
  • 2 tablespoons Taco seasoning (store-bought or homemade)
  • 1 cup Cheddar cheese, shredded (optional) Can be omitted or replaced with dairy-free alternative
  • Cilantro for garnish (optional)
  • Salt & pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the cauliflower rice by chopping fresh cauliflower into florets and pulsing in a food processor until rice-like, or using thawed and drained frozen cauliflower.
  3. In a large pan, heat olive oil over medium heat. Sauté diced onion and bell pepper for about 5 minutes until softened, then add minced garlic and cook for another minute.
  4. Stir in the cauliflower rice, black beans, corn, and diced tomatoes, then sprinkle in taco seasoning along with salt and pepper. Combine well and let simmer for about 5 minutes.
  5. Pour the mixture into a greased casserole dish, spreading it evenly. If desired, sprinkle shredded cheddar cheese on top.
  6. Bake in the preheated oven for about 20-25 minutes, or until heated through and cheese is melted and bubbly.
  7. Remove from the oven, sprinkle with fresh cilantro, and serve.

Notes

You can customize fillings by swapping in other vegetables or adding cooked meat. This casserole can be made ahead of time and stored for later use.