2 cups onions diced
20 oz cauliflower rice frozen or fresh
2 cups bell pepper chopped or sliced
2 ½ tsp kosher salt
2 ½ tsp chili powder
2 ½ tsp cumin
2 tsp oregano
1 tsp paprika
4 frozen garlic cubes or minced cloves
4 oz can of diced green chilis
2 cups liquid egg whites
1 cup frozen corn
1 cup fresh cilantro chopped
1 lime zest and juice

2 cup s onions diced 20 oz cauliflower rice frozen or fresh 2 cup s bell pepper chopped or sliced 2 ½ tsp kosher salt 2 ½ tsp chili powder 2 ½ tsp cumin 2 tsp oregano 1 tsp paprika 4 frozen garlic cubes or minced cloves 4 oz can of diced green chilis 2 cup s liquid egg whites 1 cup frozen corn 1 cup fresh cilantro chopped 1 lime zest and juice

Heat a large skillet over high heat with a mist of olive oil spray. Add onion, riced cauliflower, bell peppers, and seasoning, Cook for about 10 minute until all veggies are soft and liquid is minimal.

Add garlic and green chilis and cook for a minute.

Add one cup of the liquid egg whites and stir in well. Cook for about two minutes.

Once it’s cooked and no longer liquidy, add the second cup of egg whites, stir that one in well until it’s all cooked together. It should resemble taco meat. Add corn, cilantro, lime zest and juice. Toss and serve! We love this in a bowl topped with avocado and sour cream. But it’s also great as a vegetarian taco meat!