Cauliflower Rice Black Bean Burrito Bowls Recipes
CAULIFLOWER RICE BLACK BEAN BURRITO BOWLS
A base of cauliflower rice and seasoned black beans topped generously with cherry tomato pico de gallo and creamy avocado. Love this easy, healthy dinner!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 20
Steps:
- Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside.
- Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside.
- Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you'd like.
- Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro.
- Serve at once.
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