Vegan Tex Mex Casserole

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Vegan Tex Mex Casserole

I just love Cauliflower and will eat it any way possible.  I have been following a more vegetarian diet and am really enjoying the new recipes.  

You can take a head of Cauliflower and either grate with a box grater or using the shredding disk in your food processor.  What did I do for this recipe.....  I picked up a frozen bag of riced cauliflower.  Made this dish a little quicker and less mess.  So you decide...  Enjoy xo Cindy



  • 1 head cauliflower or 1 16 oz bag frozen riced cauliflower
  • 1 10 ounce bag frozen sweet corn
  • 1 15 ounce can black beans
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, thinly sliced
  • 2-3 scallions, sliced
  • 2-3 limes, juiced (about 1/3 cup)
  • 5 tablespoons olive oil (plus more for cooking)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 cup fresh cilantro, chopped
  • Avocado, peeled and chopped


  1. Heat a large pan over medium-high heat.   Add in about 2 tablespoons of oil. 

  2. Add in the cauliflower and let it cook for about 3-4 minutes.  Add in corn, black beans, jalapenõ and red peppers.   Let cook for about 5 minutes.  

  3. In a bowl whisk lime juice, oil, salt, pepper, parsley, chili powder and cumin.  Pour into the pan and use a wooden spoon to combine the seasonings to the casserole.  

  4. Top with fresh cilantro and enjoy with chopped avocado.

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