Cheesy Black Beans and Cauliflower Rice
Chili-Cumin Tortilla Chips
Ingredients
- 1 large head cauliflower, cut into florets
- 2 Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- ½ (10-oz) pkg frozen seasoning blend (diced onions, bell peppers, and celery), thawed
- 2 cloves garlic, minced
- 1 Tbsp taco seasoning
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (11-oz) can yellow corn kernels
- 1 Tbsp hot sauce
- 1 cup shredded vegan Cheddar cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Pulse cauliflower in a food processor until rice-like consistency. Toss together cauliflower, 1 Tbsp oil, salt, and pepper in a baking dish. Bake 10 to 15 minutes or until browned and tender, stirring once.
- Meanwhile, sauté seasoning blend, garlic, and taco seasoning in 1 Tbsp hot oil in a skillet over medium heat 4 minutes. Add beans, corn, and hot sauce. Cook 4 minutes or until thoroughly heated.
- Serve bean mixture over cauliflower with cheese and cilantro.
Side Dish Ingredients
- 6 whole wheat tortillas, cut into wedges
- 3 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 425°F. Arrange tortilla wedges in a single layer on a large rimmed baking sheet.
- Brush wedges with oil on both sides; sprinkle with chili powder, cumin, and salt.
- Bake 2 to 3 minutes or until lightly browned and crispy.
Vegan Meal Plan
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