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

Ingredients

• 150 g seitan, diced into bite-sized pieces
• 3/4 cup black beans, canned, drained and rinsed
• 3/4 cup canned diced tomatoes, no added sugar
• 2 tbsp tomato paste
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano, dried
• 1/2 cup vegetable broth, low sodium
• 1 1/2 tbsp olive oil, divided
• 1 1/2 cups cauliflower rice, fresh or frozen
• 1/2 whole lime, juiced
• 2 tbsp fresh cilantro, chopped
• 2 whole corn tortillas, cut into strips for topping
• 1 tbsp pumpkin seeds, toasted, for garnish
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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.