Healthy & Low Carb Mexican Casserole
I’ve been brain storming for an easy and delicious mexican recipe I can make for cinco de mayo. Before low carb, I was pretty accustom to dishes like enchiladas, burritos and best of all, fajitas.
After deciding a crustless dish was the way to go, POOF! casserole came to mind! Casseroles like this low carb mexican casserole, combine some of your favorite ingredients and flavors all into one baked dish.
Deciding the base was the hard part, most recipes tend to use tortillas and meat. But, I was feeding a low carb vegetarian, so neither were an option. Once I really got into some deep foodie thinking, I came up with cauliflower.
Talk about yum! So, the base consisted of cauliflower that was perfectly mixed with peppers, cheese, onions, tomatoes and more cheese. I choose tomatoes instead of salsa, mainly for texture.
Your more than welcome to put whatever you want on top of the deliciously melted cheese, but I went with sour cream and a few avocado chunks.
What I love most about this recipe is it easy turned put aside for leftovers, just refrigerate or freeze than reheat when your ready to devour!
I assure you, you won’t regret trying this recipe.
Make it at home
- 7″ x 11.6″ x 2″ Baking Pan – Marinex Bakeware Dish
- Chili Powder – Simply Organic Chili Powder (This stuff is great and surprisingly affordable!)
- Ground Cumin – Simply Organic Cumin
- Food Processor or Cuisinart Boxed Grater (Either option works great to create grated caufliflower also known as cauliflower rice.)
(This stuff is great and surprisingly affordable!)
or 
(Either option works great to create grated caufliflower also known as cauliflower rice.)
Mexican Casserole - Low Carb
Ingredients
- 1 head cauliflower
- 1/2 white onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeno diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 cherry tomatoes halved
- 1 1/2 cups cheese
Instructions
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Preheat oven to 350° F. Warm skillet over medium heat. Mix and cook onions, peppers, chili powder and cumin, stir every 2 minutes. You want to make sure the peppers roast. Once roasted remove from heat; set aside.
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Rice cauliflower and microwave for 3 minutes. Mix in 1 cup cheese and tomatoes. Mix the cauliflower mixture with the roasted pepper mix.
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Coat a 7" x 11.6" x 2" baking dish with cooking spray. Spread entire casserole mix into baking dish. Top with remaining cheese and baking for 30 minute to 35 minutes or until cheese is melted. Garnish to your liking.
Recipe Notes
Serving size: 1 Slice (Total recipe makes 12 servings)
Protein 4.56g, Cals 69.42, Carbs 4.50g, Fiber 1.67g, Sugar Alcohol 0.00g — NET CARBS: 2.83g
Oh my gossssh! This looks delish!
It was extremly delicious! I have to say, it’s a must try! Especially with Cinco de Mayo around the corner.
Well I may have missed Cinco de Mayo but I LOVE cauliflower in any way shape or form!! I have been known to steam a whole head and eat the whole thing for supper!! 🙂 This sounds wonderful and I will certainly try it. I think I have found my new favorite food blog! I follow several vegan blogs mainly because they are mostly low cal, but I love meat too so I may add some chicken to this! Thanks
I’m flattered! It’s great that you found my blog enjoyable, let me know how much you enjoy this recipe! It’s one of my favorites 🙂
This turned out perfect! I added a pound of ground turkey since my family loves meat!! My two young children cleaned their plates! I served it with a small spoonful of plain yogurt!! Thanks for the recipe!!
I already made dinner tonight- low carb by the way. But, tomorrow this is on. Thanks for your commitment.
Thanks so much for your comment, Stella. We hope that you enjoy the recipe!
We served this terrific dish tonight for the first time. It’s definitely a keeper. We ate it with Salsa Verde and a big dollop of sour cream on top… Wow! Truly delicious. Thanks, Andres
Amazing! Because we’re not vegans I did add some shredded chicken, but WOW! Even without that it’s a super delicious dinner. Love it!