This recipe is a delicious Mexican inspired dish that is quick and easy to make. It is packed with fiber and protein to keep you full and satisfied! If you love Mexican food, this recipe is for you!
Prep Time
10 minutes
Cook Time
15 minutes
Makes
4 servings
Ingredients
1 teaspoon olive oil
3 cups cauliflower, coarsely chopped
¾ teaspoon salt
½ medium yellow onion, diced
1 green bell pepper, diced
1 clove garlic, minced
1 teaspoon chili powder
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
1 15-ounce can of black beans, drained and rinsed
1 cup shredded cheddar jack cheese
Salsa and plain Greek yogurt to taste
Tools
Cast iron skillet
Preparation
- Heat oil in a 12-inch cast iron skillet over medium-high heat.
- Add the cauliflower and salt to the skillet; cook and stir for 5 minutes.
- Add the onion, bell pepper, garlic, chili powder, cumin, and cayenne pepper. Cook and stir for 5 minutes or until cauliflower is fork tender.
- Add the black beans and cook until they are heated through.
- Remove the skillet from the heat and sprinkle the cheese on top. Stir gently and let it stand until melted.
- Serve with optional salsa and Greek yogurt.
- Store leftovers in an air tight container for 3 to 4 days.
Nutrition Information
Serving Size: 1 cup (not including salsa and Greek yogurt)
Calories: 227, Fat: 11g, Protein: 15g, Carbohydrates: 3.3g, Fiber: 12g, Sodium: 640mg
Adapted from: Meatless Recipes by Louis Weber
Categories: Vegetarian, Gluten Free, Anti-Inflammatory
