Mexican Black Bean & Seitan Enchilada Skillet with Cilantro-Lime Cauliflower Rice

Ingredients

• 150 g seitan, diced into bite-sized pieces
• 0.75 cup black beans, canned, drained and rinsed
• 0.75 cup canned diced tomatoes, no added sugar
• 2 tbsp tomato paste
• 0.25 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.5 tsp oregano, dried
• 0.5 cup vegetable broth, low sodium
• 1.5 tbsp olive oil, divided
• 1.5 cups cauliflower rice, fresh or frozen
• 0.5 whole lime, juiced
• 2 tbsp fresh cilantro

Instructions

1. 1

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

2. 2

   Add minced garlic and cook for 30 seconds until fragrant.