5 from 1 vote

Cauliflower Rice Enchilada Bowl

Cauliflower Rice Enchilada Bowl is a low carb dish that you will want to make. This cauliflower rice bowl is also vegetarian, as there is no meat in the dish. A fun twist on an enchilada bowl. Light, filling, and tasty. 

Cauliflower rice enchilada bowl with all the fixings.

Are you watching what you eat or limiting carbs? I’ve been eating healthier since the beginning of the year and that means I’ve cut back a great deal on carbs. Though I enjoy making and eating rice, it’s something that I don’t have too often anymore. Good thing there are other flavourful alternatives like cauliflower rice! It’s healthy, low carb and delicious. And I can enjoy it guilt-free! I don’t feel bad about having seconds.

Cauliflower Rice Enchilada Bowl

This recipe for Cauliflower Rice Enchilada Bowl has all the spicy Mexican flavors I love minus the carbs. Even if you don’t care that much for cauliflower on its own, you might like it in this recipe.

I’ve made cauliflower pizza crust and mashed cauliflower in the past. Though you can tell that it’s different, it still tastes good to me especially when I know that I can eat it without worrying about my waistline!

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    At first glance, you can’t even tell that it’s not actually rice in the bowl. If you look close enough you can see, but you’ll have to get past all the bright toppings taking centre stage!

    Whether you are watching your weight or not, this Cauliflower Rice Enchilada Bowl is a healthy way to get the daily recommended amount of veggies in without sacrificing taste!

    A bowl of cauliflower rice enchilada bowl.

    What is Cauliflower Rice?

    Cauliflower rice has taken the world by storm. Anyone follow a low carb or keto diet has probably tried cauliflower rice by now. Cauliflower rice is cooked cauliflower that is then chopped up and pulsed in a food processor to mimic rice. It is a similar texture but without all the empty carbs like traditional rice. 

    Can I Use Store-Bought Cauliflower Rice for this Bowl Recipe?

    Yes. You do not have to make homemade cauliflower rice. You can find pre-made cauliflower rice in your produce section in the fridge or even the freezer section at your local grocery store. It is a great way to cut a corner on prep if you don’t have a ton of time. 

    I will say making homemade cauliflower rice is rather easy. But if you don’t own a food processor, it might be just as easy to buy pre-made. 

    Can I Add Meat to this Enchilada Bowl Recipe?

    Yes! Feel free to cook up ground beef or even turkey and use that to sprinkle over the dish. It will add even more flavor to the dish, and protein to fuel you for the rest of the day. Or if you want to stick to vegetarian but want more, add in cut up tofu. 

    Cauliflower rice enchilada bowl with all the toppings in the bowl.

    Toppings for Cauliflower Rice Enchilada Bowl 

    • Fresh Avocado
    • Shredded Cheese
    • Green Onions 
    • Pico De Gallo 
    • Jalapeno Slices for heat 
    • Salsa 
    • Fresh Lime Juice

    You can add any of your favorite toppings you enjoy eating with enchiladas or even tacos. They all work great, and we switch it up to what we have on hand. I have even added in fresh lettuce and it was fantastic. 

    Can I Swap Out Black Beans in Cauliflower Rice Bowl?

    Sure, you could even reach for a pinto style bean and add it into the mix. Traditionally black beans pair really well with Mexican based foods and spices. But you are free to swap it with whatever bean works best for you. 

    How to Make Cauliflower Rice Enchilada Bowl 

    Start by prepping your cauliflower rice. You want to chop your cauliflower into chunks and pulse in a food processor. Do this until the cauliflower reaches a rice texture. Then cook it in a steamer basket for five minutes to tenderize it. 

    One that is cooking mix your sour cream and taco seasoning in a bowl. Then in a bowl add in part of your beans, corn, and tomato and stir sour cream. Then you can assemble your dish with rice on the bottom, sour cream mixture, then top with the remaining beans, corn and tomato mixture. 

    How to Store Leftovers 

    You will want to transfer any leftovers you have into storage containers that are airtight. I do recommend if you can keep the rice separate from the sour cream base. This will help it to hold up better. If you do meal prep I always do one side of the container with topping and the other side of the rice. It helps the rice hold the texture better. 

    Or if you plan to reheat store the rice separate so you can heat the rice up and the sour cream mixture stays chilled as it should. 

    Cauliflower rice enchilada bowl topped with fresh cilantro.

    Craving More Mexican Inspired Recipes

    • Vegan Mexican Casserole | If you have dietary restrictions and are vegan, check out this recipe. It is a casserole with easy prep and tons of Tex-Mex flavor. 
    • Mexican Meatballs | Try these Mexican meatballs! They are juicy, tender, and bursting with flavor. I highly recommend these for any meatball lovers. 
    • Easy Mexican Stuffed Peppers | These are incredible. Tender peppers that are stuffed with a Mexican filling and baked till the cheese is golden brown. 

    You’ll also love Chicken Enchilada Soup and Beef Picadillo Shepherd’s Pie.

    Have you ever tried cauliflower rice?

    You’ll also like Cauliflower Soup with Bacon.

    5 from 1 vote

    Cauliflower Rice Enchilada Bowl

    Created by Stacie Vaughan
    Servings 4
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    The low-carb option for Taco Tuesday! This light vegetarian dish is made with cauliflower rice, corn, black beans, sour cream, and a little avocado on top.


    • 1 head cauliflower
    • 1 cup black beans rinsed and drained
    • 1 cup frozen corn thawed
    • 1 cup diced tomatoes
    • 1 packet taco seasoning
    • ½ cup sour cream
    • 1 avocado peeled and sliced


    • Cut cauliflower into large pieces. Pulse in food processor until it resembles pieces of rice. Transfer to steamer basket and steam for 5 minutes.
    • Meanwhile, combine sour cream and taco seasoning in a small bowl. Set aside.
    • Reserve 1⁄4 cup each of black beans, corn and tomato. Combine the remaining black beans, corn and tomatoes in a medium bowl. Stir in sour cream mixture.
    • Once cauliflower rice is done, transfer to large bowl. Mix in bean and sour cream mixture. Top with reserved black beans, corn and tomato. Add sliced avocado to the top and serve.​


    Serving: 1g | Calories: 299kcal | Carbohydrates: 37g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 609mg | Fiber: 14g | Sugar: 8g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Side Dishes
    Cuisine American
    Keyword Cauliflower Rice Enchilada Bowl

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    5 from 1 vote (1 rating without comment)

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    Recipe Rating


    1. Debbie White Beattie says:

      I’m loving this recipe and I can’t wait to try it. I love tacos so this mixture sounds delicious and best of all, really healthy.

    2. kathy downey says:

      Would love to try this dish

    3. Rosanne Robinson says:

      this dish looks delicious, can’t wait to try it, thx!

    4. We love burrito bowls, but I’ve never tried them with cauliflower rice before! Looks yummy!

    5. David Fultner says:

      this looks great. i would add some cilantro.

    6. Your Cauliflower Rice Enchilada Bowl looks wonderful! Thanks so much for sharing with Full Plate Thursday and have a great week.
      Come Back Soon!
      Miz Helen

    7. I’ve never had cauliflower rice before… it looks delicious!! Thank you for sharing with Friday Favorites, we love having you 😀

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