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Healthy Taco Cauliflower Rice Casserole

A hearty and nutritious casserole featuring riced cauliflower, beans, corn, and vibrant vegetables, seasoned to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, riced (about 4 cups)
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 each bell pepper, diced any color you like
  • 1 each onion, diced
  • 1 packet taco seasoning check for Halal compliance
  • 1 cup salsa
  • 1 cup shredded cheese optional
  • to taste Salt and pepper
  • 1 tablespoon Olive oil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. If using whole cauliflower, chop it into florets and pulse in a food processor until it resembles rice.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until soft.
  4. Stir in the riced cauliflower, black beans, corn, taco seasoning, and salsa. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
  5. Pour the mixture into a greased 9x13-inch baking dish. If desired, sprinkle cheese on top.
  6. Bake in the oven for 25-30 minutes until heated through and cheese is melted.
  7. Let sit for a few minutes before serving to allow flavors to meld.

Notes

This casserole can be prepped on a Sunday night for easy meals throughout the week. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave or bake at 350°F until heated through.