Black Bean Burrito Bowl with Cauliflower Rice
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Convenient frozen cauliflower rice subs for carb-loaded regular rice. We added lime juice, cilantro, and adobo seasoning to wake up the flavor. Tajín-marinated onions add a delicious bite! This is a meatless recipe but If you want to add some protein, easy additions would be leftover cooked chicken breast, grilled steak, or even canned tuna.
Ingredients
Cooking spray
4 spray(s)
Red onion
½ cup(s), sliced, thinly sliced
Chili seasoning mix
1¼ tsp(s), chili-lime preferred, divided
Sugar
½ tsp(s)
Cilantro
5 tbsp(s), fresh, chopped, divided
Salsa verde
¼ cup(s)
Olive oil
2 tbsp(s)
Fresh lime juice
2½ tsp(s), divided
Store-bought adobo sauce
1 tsp(s), divided
Uncooked cauliflower rice
12 oz, fresh or frozen
Canned black beans
15½ oz, rinsed and drained
Tomato
2 medium, chopped (2 cups)
Romaine lettuce
2 cup(s)
Avocado
1 medium, cut into 12 slices
Yellow bell pepper
1 small, chopped (1 cup)
Instructions
1
Toss onion with 1 tsp Tajín and sugar. Let stand, tossing occasionally, until onion is wilted, about 15 minutes.
2
Meanwhile, to make dressing, in a small bowl, whisk together 2 tbsp cilantro, salsa verde, ¼ cup water, oil, 1 tsp lime juice, ½ tsp adobo seasoning, and remaining ¼ tsp Tajín. Set aside.
3
Spray a large nonstick skillet with nonstick spray and heat over medium. Add cauliflower rice and cook, stirring occasionally, until hot, about 3 minutes. Remove from heat and stir in remaining 3 tbsp cilantro, 1½ tsp lime juice, and ½ tsp adobo seasoning.
4
Divide cauliflower rice among 4 bowls (about ½ cup each). To each bowl, add about ½ cup beans, ½ cup tomatoes, ½ cup lettuce, 3 slices of avocado, ¼ cup bell pepper, and 1½ tbsp Tajín onions. Drizzle each bowl with 2½ tbsp dressing.
5
Serving size: 1 bowl
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