FOR SERVING

• Fresh pico de gallo

• Sliced avocado

• Shredded romaine or lettuce

• Fresh cilantro, chopped

• Lime wedges

• Hot sauce (optional)

1. Heat oil in a large skillet over medium-high heat. Add onion and cook 2-3 minutes until softened.

2. Add bell peppers, zucchini, mushrooms, and jalapeño. Cook 5-6 minutes until vegetables are tender.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute.

5. Add black beans, fire-roasted tomatoes, cauliflower rice, and corn. Stir to combine.

6. Cover and cook 5-7 minutes until cauliflower rice is heated through and flavors meld.

7. Squeeze lime juice over the skillet and stir.

8. Serve topped with pico de gallo, avocado, lettuce, cilantro, lime wedges, and hot sauce.

NOTES: 

• Swap cauliflower rice for regular rice or quinoa—cook separately and stir in at the end.

• Add vegan cheese or cashew crema for richness.