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healthy mexican cauliflower rice

Mexican Cauliflower Rice

Maggie Michalczyk, RDN
Mexican cauliflower rice is a great low carb, plant-based meal or side that will be your new favorite way to eat cauliflower rice!
Prep Time 5 mins
Cook Time 8 mins
Servings 4 serings


  • 1 head of cauliflower or 1 bag of riced cauliflower
  • 1 can of low-sodium or no salt added black beans drained and rinsed*
  • 1 10 oz. can of petite diced tomatoes
  • 1 red orange, or yellow pepper, diced
  • 2 jalapeños diced
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. crushed red pepper flakes optional
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup Mexican shredded cheese blend or shredded cheddar cheese
  • 1/4 cup cilantro roughly chopped
  • 1 avocado diced


  • In a medium sauté pan added canned tomatoes, rinsed and drained black beans, pepper and jalapeños. Stir around to sauté for about 2 minutes.
  • Drain off any excess liquid on the pan, and add in riced cauliflower, cumin, chili powder, garlic powder, red pepper flakes, salt and pepper and cheese and cilantro.
  • Sauté for about 3-4 minutes until the cauliflower is softened, but not mushy and the cheese is melted.
  • Remove from heat and top with diced avocado, extra cilantro and enjoy!


* don't skip the rinsing! This will ensure the liquid from the canned black beans won't make your cauliflower soggy.