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Ingredients
- 1 (16 oz) 1 (16 oz) package, cauliflower rice
- 1 tablespoon 1 tablespoon olive oil
- 1 cup 1 cup onions, diced
- 1/2 cup 1/2 cup red bell pepper, diced
- 1 tablespoon 1 tablespoon garlic cloves, minced
- 1 (15 oz) can 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can 1 (14.5 oz) can fire roasted diced tomatoes
- 1/2 cup 1/2 cup corn, fresh or frozen and thawed
- 2 teaspoons 2 teaspoons cumin
- 1/2 teaspoon 1/2 teaspoon chili powder
- Black pepper, to taste
- 1/2-2/3 cup 1/2-2/3 cup water or vegetable broth
- 1 bunch 1 bunch fresh cilantro leaves, chopped, if desired
Preparation
Step 1
1.Coat a large, nonstick pan with cooking spray. Add olive oil and heat over
medium-high heat. Stir in cauliflower rice, onions, red bell pepper and garlic.
Stir-fry for 3 minutes. Stir most of the time. Mix in black beans, tomatoes,
corn, cumin, chili powder, a little black pepper, and ½ cup water or vegetable
broth. Mix together until well blended. Bring to a boil. Lower heat and simmer
for several more minutes. If too dry add a few more tablespoons of water.