Mexican cauliflower rice and beans

This is a great weekday lunch or dinner if you’re craving bold, Mexican inspired flavors but want to watch your carbs. It’s a one dish meal, which means less cleanup. I buy riced cauliflower from Trader Joe’s to save a step, but if you don’t have one near you, you can also rice cauliflower in a food processor. For the enchilada sauce, I recommend using Hatch brand red enchilada sauce (found at most grocery stores), but you can use whatever your favorite is.


  • 16 ounces riced cauliflower
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons tomato paste
  • 1 cup Hatch red enchilada sauce
  • 2 teaspoons chili lime salt
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 2 teaspoons red chili powder or to taste
  • 1 cup shredded Mexican cheese blend plus more for serving
  • 1 can black beans, rinsed and drained
  • 1 tablespoon lime juice
  • Green onions for serving
  • Sour cream (or Greek yogurt) for serving
  • Sliced avocado for serving


  1. Heat a sauce pan over medium heat. Add 1 tablespoon of oil and let warm up. Add shallot and cook until it starts to get translucent, about 2 minutes.
  2. Add garlic, bay leaf, oregano, paprika, cumin, chili powder, and salt. Stir together and cook for another minute.
  3. Add tomato paste and cauliflower and stir until cauliflower is evenly coated. Cook until cauliflower is tender like rice, about 8-10 minutes.
  4. Add enchilada sauce, black beans and cheese and stir. Cook for another 5 minutes, stirring occasionally.
  5. Remove from heat and stir in lime juice.
  6. Garnish with sour cream, avocado, and green onions.

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