Servings: 4


  • 16 oz riced cauliflower ground to small pieces
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 small onion, finely chopped
  • ½ teaspoon pink salt
  • ¼ teaspoon fresh ground pepper to taste
  • 1 cup shredded lettuce
  • 1 tomato chopped
  • ¼ cup cilantro, chopped
  • 1 avocado sliced and preserved with a touch of salt and lemon juice
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 cup water

Step 1

Add the black beans and water to a sauce pan and simmer on low until tender. Add salt and pepper to taste and set aside.

Step 2

Combine all ingredients from the cauliflower to the fresh ground pepper in a sauté pan and cook on medium heat until cauliflower is soft and resembles taco meat. Remove from heat.

Step 3

Place lettuce on a plate, top with cauliflower, cilantro, and tomato.

Step 4

Add the beans to the side along with the avocado.

Step 5