30-Minute One-Pan Cauliflower Bean Taco Skillet

Prep: 10 minCook: 15 min6 servingsmediumMexican
One-Pan Cauliflower Bean Taco Skillet with Cheddar

A hearty vegetarian skillet meal combining cauliflower rice, black and pinto beans, corn, and melted cheddar cheese with bold taco seasonings. Perfect for busy weeknights when you want satisfying comfort food that comes together in one pan. The frozen cauliflower rice makes this extra convenient while still delivering fresh flavors from garlic, onions, and green chiles. Serve as a complete meal in bowls with your favorite taco toppings, or use as filling for burritos and tacos.

VegetarianGluten-FreeNut-Free

Ingredients

6 servings
  • 10 oz riced cauliflower, frozen
  • 5 oz super sweet corn, frozen
  • 1 cup vegetable broth
    chicken broth1:1

    conf:5

    Full guide →
  • 3 tablespoons homemade taco seasoning
  • ¼ medium yellow onion, minced
  • 1 tablespoon garlic, minced
  • 15 oz pinto beans, canned, drained and rinsed
  • 15 oz black beans, canned, drained and rinsed
  • 4 ½ oz green chiles, canned
  • ½ cup tomato sauce
  • 2 teaspoon hot sauce
  • 1 cup cheddar cheese, thick cut shredded
    Mexican blend1:1dairy-free

    note:or pepper jack for heat

    Full guide →
  • salt, to taste(optional)
  • fresh cilantro(optional)
  • avocado, sliced(optional)
  • Greek yogurt(optional)
    sour cream1:1
    Full guide →
  • cherry tomatoes, fresh sliced(optional)

Instructions

  1. 1

    Place frozen cauliflower rice and corn in a large skillet with vegetable broth and break up with wooden spoon

  2. 2

    Cover and steam over medium-high heat for 5 minutes, stirring occasionally

  3. 3

    Add taco seasoning, onion, garlic, beans, green chiles, tomato sauce, and hot sauce and mix well

  4. 4

    Cover and cook over medium-high heat for 5 more minutes

  5. 5

    Uncover and taste, adjusting salt and hot sauce as needed

  6. 6

    Sprinkle shredded cheddar cheese on top, cover, and let melt for 3-5 minutes

  7. 7

    Serve with cilantro, avocado, Greek yogurt, and tomatoes

Tips

Tip 1

Use a wooden spoon to break up frozen vegetables for even cooking and better texture

Tip 2

Taste and adjust seasonings before adding cheese since flavors will mellow once melted

Tip 3

Let cheese melt completely with lid on for best coverage and creamy texture

Good to Know

Storage

Refrigerate leftovers up to 4 days. Reheat in microwave or skillet with splash of broth.

Make Ahead

Can prep vegetables and open cans day before. Assemble and cook when ready to serve.

Serve With

Serve hot in bowls with tortilla chips, or use as filling for burritos and tacos.

Common Mistakes

Watch

Don't skip breaking up frozen vegetables to avoid uneven cooking

Watch

Avoid overcooking to prevent mushy texture in cauliflower

Substitutions

Dairy-Free Swaps

cheddar cheese→
Mexican blend1:1dairy-free

note:or pepper jack for heat

Full guide →

General Alternatives

cauliflower rice→
regular cooked rice1:1note:use leftover rice

conf:5

Full guide →
vegetable broth→
chicken broth1:1

conf:5

Full guide →
Greek yogurt→
sour cream1:1
Full guide →
Find more substitutions →

FAQ

Can I use fresh cauliflower instead of frozen?

Yes, pulse fresh cauliflower in food processor until rice-sized. May need slightly less cooking time since it's not frozen.

What if I don't have taco seasoning?

Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne to taste for homemade blend.

How long will leftovers keep?

Store covered in refrigerator up to 4 days. Reheat in microwave or skillet with splash of broth if needed.