Low Carb Mexican Rice and Beans
Elevate your weeknight dinners with this vibrant and satisfying Low Carb Mexican Rice and Beans recipe! Packed with bold, zesty flavors, this dish swaps traditional rice for nutritious cauliflower rice and incorporates hearty black soybeans for a protein-rich, low-carb twist on a south-of-the-border favorite. A medley of sautéed onions, green bell peppers, and garlic combine with fragrant spices like cumin and chili powder, while tomato paste adds a touch of richness. Finished with a splash of lime juice and fresh cilantro, this one-skillet meal is ready in just 35 minutes and perfect for health-conscious families or anyone seeking a lighter Mexican-inspired dish. Serve it as a standalone, vegan-friendly entrée or pair it with grilled chicken or fish for a complete, flavorful meal!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Black soybeans, canned
- 2 tablespoons Olive oil
- 0.5 cup Onion, diced
- 0.5 cup Green bell pepper, diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by preparing the cauliflower: remove the leaves and core, then cut the cauliflower into florets. Place the florets into a food processor and pulse until the texture resembles rice. Set aside.
Drain and rinse the canned black soybeans thoroughly using a colander to remove excess sodium and liquid.
In a large skillet, heat olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until the onion is translucent and the peppers are tender, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the tomato paste, cumin, chili powder, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes to combine the flavors.
Add the riced cauliflower to the skillet, mixing well to coat the cauliflower with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Fold in the black soybeans and continue cooking for another 2-3 minutes until the beans are heated through.
Remove the skillet from the heat and stir in the lime juice and chopped cilantro.
Serve the low-carb Mexican rice and beans hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 20.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
