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Mexican Cauliflower Rice and Beans

With a Mexican influence, this rice dish packs a nutritional punch without meat!
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Cost: $10


  • 250 gram tomatoes diced
  • 200 ml water
  • 2 tsp garlic
  • 250 gram sweet potato grated
  • 200 gram zucchini grated
  • 400 gram black beans rinsed
  • 1 packet taco seasoning
  • 150 gram corn kernals
  • 300 gram cauliflower processed
  • 1 packet instant brown rice
  • 200 gram cheese grated


  • If you are not using instant microwave rice, add rice to a saucepan, with double the amount of water. Bring to a boil, then simmer until liquid is almost all absorbed, turn off heat, but leave covered with lid for approx. 10 mins, for steam to continue to cook rice.
  • Meanwhile, heat a large pan over medium heat and add olive oil and onion and garlic. Cook for 2 minutes and then add the zucchini, sweet potato and cauliflower rice (see notes below). Cook until vegetables are tender, 5-7 minutes.
  • Next, add the beans, corn and spice mix. Stir well adding the tinned tomatoes and cooked rice. Mix until everything is combined and cook until everything is heated through 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes.
  • Serve individual portions.


* To make cauliflower rice, place small heads of cauliflower into a food processor and pulse until it resembles grains of rice, 5-10 seconds.