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Vegan Cauliflower Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cauliflower: 1 medium head, cut into small florets (or pre-riced cauliflower)
  • Olive oil or avocado oil: 2–3 tablespoons
  • Onion: 1 small yellow or red, diced
  • Bell peppers: 2 (any color), sliced or diced
  • Garlic: 3 cloves, minced
  • Black beans: 1 can (15 oz), drained and rinsed
  • Corn: 1 cup frozen or canned (drained)
  • Tomato paste: 1 tablespoon
  • Vegetable broth or water: 1/3 cup
  • Lime: 1, zested and juiced
  • Fresh cilantro: Small handful, chopped
  • Salt and black pepper: To taste
  • Optional heat: 1 jalapeño, diced, or 1/2 teaspoon crushed red pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon kosher salt
  • Warm tortillas or rice
  • Avocado or guacamole
  • Shredded lettuce or cabbage
  • Pico de gallo or salsa
  • Vegan sour cream or cashew crema
  • Pickled onions or jalapeños

Method
 

  1. Prep the produce. Cut the cauliflower into small, bite-size florets. Dice the onion and bell peppers. Mince the garlic. If using jalapeño, deseed and dice.
  2. Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and salt. This keeps the flavors balanced and ready to go.
  3. Sear the cauliflower. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the cauliflower and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until it gets golden spots. Browning builds flavor.
  4. Soften the veggies. Add the onion, bell peppers, and jalapeño (if using). Cook 3–4 minutes until the peppers soften and the onion turns translucent. Add the garlic and cook 30 seconds, just until fragrant.
  5. Spice it up. Sprinkle the seasoning over the skillet and stir to coat. Add the tomato paste and cook 1 minute to toast it. This deepens the taco flavor.
  6. Simmer briefly. Pour in the vegetable broth or water. Stir and let it simmer 2–3 minutes, allowing the liquid to reduce and the spices to meld. You want it saucy, not soupy.
  7. Add beans and corn. Stir in the black beans and corn. Cook 2–3 more minutes to warm through. Taste and adjust salt and pepper.
  8. Finish fresh. Turn off the heat. Add lime zest, a squeeze of lime juice, and cilantro. The citrus lifts the whole skillet.
  9. Serve your way. Spoon into warm tortillas, pile over rice, or serve as a nacho topping. Add avocado, salsa, and any other toppings you like.