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Photo of Black Bean Burrito Bowl with Cauliflower Rice by WW

Black Bean Burrito Bowl with Cauliflower Rice

5
Points® value
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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