Black Bean Cauliflower Rice with Jalapeño Pickles. Great recipe for Black Bean Cauliflower Rice with Jalapeño Pickles. Cooking something light for dinner, that requires low carb, oil free, and vegetarians, are always challenged me. Specially when I can only cook with what I have in my refrigerator and pantry.
Specially when I can only cook with what I have in my refrigerator and pantry.
Cook the rice cauliflower in the microwave per the package directions.
Rinse and drain the black beans.
You can cook Black Bean Cauliflower Rice with Jalapeño Pickles using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Black Bean Cauliflower Rice with Jalapeño Pickles
- It's 12 oz of frozen cauliflower rice.
- Prepare 1 can of black bean rinsed and drained.
- You need of Chopped 1/2 of onion.
- You need 2-3 cloves of minced garlic.
- Prepare of Chopped bell peppers.
- It's of Chopped 1/2 cup jalapeños pickles (optional) you can substitute with chili flakes or fresh jalapeño.
- Prepare of Chopped cilantro, parsley, or green onion as you prefer.
- You need of Seasoning:.
- You need 1 tsp of cayenne pepper (less or more).
- Prepare 1 tsp of paprika (less or more).
- Prepare Pinch of salt.
- It's 1/2 tsp of black pepper (less or more).
- Prepare 1/2 tsp of chicken powder (optional) I used 1/2tsp mushrooms powder instead.
- Prepare of Oil (optional) I skipped the oil.
Chop and add the red peppers, sweet peppers and red onion to the skillet and add crushed garlic. Cook until vegetables are softening and onion starts to look clear. Mix in the cooked rice cauliflower and. It combines cauliflower rice, black beans, corn, roasted red pepper, and sautéed onions for a delicious and perfect side dish.
Black Bean Cauliflower Rice with Jalapeño Pickles step by step
- Pour the cauliflower into non-stick frying pan over medium heat, sauté until heated through and water is cooked off. And than Set aside..
- Still in the same pan, add the onion and garlic and sauté until golden. In this point you can use a little bit olive oil or any vegetables oil if you want. But I don’t use oil..
- Then add bell peppers and jalapeños. Continue sautéing until onion begins to turn translucent. Add black bean and cauliflower, seasoning with cayenne pepper, paprika, salt, pepper, and a bit mushroom powder (chicken powder)..
- Mixed well and cook for another 2 minutes. Taste it before turn off the heat. Lastly sprinkle with chopped cilantro. Serve and enjoy 😍.
- Tips: If you skipped the jalapeño pickles, you can adding 2tsp of fresh lemon juice. 🙏.
Add the cauliflower rice, salt, and a few grinds of black pepper. I used canned beans for this batch, but of course if you have some homemade Pot Beans on hand you'll get an upgrade in flavor. Before you coat the tortillas with the Salsa it's best to have all your other fixings ready. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below).