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Craving something hearty yet healthy? This Mexican Cauliflower Rice Casserole is your answer. Packed with riced cauliflower, black beans, and corn, it’s a flavor explosion that’s both nutritious and satisfying. Plus, it’s topped with gooey cheddar cheese for that irresistible finish. Perfect for a weeknight dinner or meal prep, this dish will have everyone asking for seconds. Let’s dive in!
The name of the recipe: Mexican Cauliflower Rice Casserole Recipe
Ingredients:
- 1 head riced cauliflower
- 1 cup tomato sauce
- 1 cup drained and rinsed black beans
- 1 cup frozen or canned corn
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the riced cauliflower, tomato sauce, black beans, corn, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
What you will need to make Mexican Cauliflower Rice Casserole
- Riced cauliflower: Provides a low-carb base, mimicking rice texture while absorbing flavors from spices and sauce.
- Tomato sauce: Adds a rich, tangy flavor and moisture, binding the ingredients together.
- Black beans: Offers protein and a creamy texture, balancing the dish with heartiness.
- Corn: Brings a sweet crunch, complementing the savory elements and adding color.
- Shredded cheddar cheese: Melts to create a gooey, golden topping, enhancing the casserole's richness.
- Olive oil: Helps sauté ingredients, adding a subtle fruity flavor and aiding in even cooking.
- Cumin: Infuses the dish with a warm, earthy aroma, essential for authentic Mexican flavor.
- Chili powder: Provides a mild heat and depth, crucial for a true Mexican taste.
- Garlic powder: Adds a savory, aromatic note, enhancing the overall flavor profile.
Essential Tools and Instruments
What tools/instruments will be needed to make Mexican Cauliflower Rice Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Needed to bake the casserole, ensuring even cooking and a bubbly cheese topping.
- Oven: Crucial for baking the casserole at the right temperature to melt the cheese and cook the ingredients.
- Measuring spoons: Important for accurately measuring spices to achieve the perfect flavor balance.
- Spatula: Useful for mixing ingredients thoroughly and spreading the mixture evenly in the baking dish.
Mexican Cauliflower Rice Casserole Recipe
A delicious and healthy Mexican-inspired casserole made with cauliflower rice.
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Ingredients:
Main Ingredients
- 1 head Cauliflower riced
- 1 cup Tomato Sauce
- 1 cup Black Beans drained and rinsed
- 1 cup Corn frozen or canned
- 1 cup Cheddar Cheese shredded
- 1 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the riced cauliflower, tomato sauce, black beans, corn, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
Feel free to add some chopped cilantro or a squeeze of lime juice on top before serving for extra flavor.
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish well with plastic wrap and then with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed.
Adding a squeeze of fresh lime juice right before serving can brighten up the flavors of this Mexican Cauliflower Rice Casserole.
Frequently Asked Questions
FAQ:
Can I use fresh corn instead of frozen or canned?
Yes, fresh corn works great. Just make sure to cook it a bit before adding.
Can I make this casserole ahead of time?
Absolutely, you can prep it and refrigerate. Just bake when ready.
Is there a vegan option for this recipe?
Yes, use vegan cheese or skip the cheese altogether.
Can I add meat to this dish?
Sure, cooked ground beef or shredded chicken would be tasty additions.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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