Southwest cauliflower rice with black beans and eggs
A skillet dinner that turns a bag of riced cauliflower into a complete meal in twenty minutes. The beans are already cooked and the flavours are built in, so you just need heat and an egg to make it whole. Serve it hot from the pan with lime and hot sauce on the side.
About 230 calories a serving, 8 g protein, 24 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lime
- 1 bottle hot sauce
From your shelf
- 1 bag southwest with black beans, corn, red bell peppers and seasoning riced cauliflow
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 1 clove garlic
- 1/4 medium onion
- 2 eggs
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 1 garlic clove and dice 1/4 medium onion, then add both to the hot oil and cook until fragrant, about 1 minute.
- Pour the entire bag of southwest riced cauliflower into the skillet and stir to combine with the garlic and onion. Cook for 5 minutes, stirring occasionally, until the cauliflower is heated through and begins to brown in spots.
- Make two wells in the cauliflower mixture and crack 2 eggs directly into them. Cover the skillet with a lid or foil and cook for 3 to 4 minutes, until the egg whites are set but the yolks are still soft.
- Season with salt and pepper to taste. Serve straight from the skillet with lime wedges and hot sauce for each diner.
Note Swap the eggs for shredded cheese or diced avocado if you prefer. Leftovers keep in the fridge for two days and reheat well in a skillet over medium heat. Serve with chips, salsa, or a green salad on the side.
On the label
CAULIFLOWER, COOKED BLACK BEANS, CORN, RED BELL PEPPER, SOYBEAN OIL, GARLIC, SEA SALT, SUGAR, GROUND CHIPOTLE PEPPER, CUMIN, OREGANO.
Del Monte, frozen prepared sides, serving 85 GRM, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as cauliflower, bell peppers, corn. Half of it left? Use up the cauliflower.