Two individual serving bowls filled with cauliflower rice and topped with black beans, chopped, tomatoes, shredded romaine, sliced avocado, chopped yellow pepper, and minced onion, drizzled with dressing

Black Bean Burrito Bowl

Total Time
25 min
20 min
5 min
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.


Cooking spray

4 spray(s)


½ tsp

Red onion

½ cup(s), sliced, thinly

Tajin spice

1¼ tsp, (chili-lime seasoning), divided


5 Tbsp, fresh, chopped, divided

Salsa verde

¼ cup(s)

Olive oil

2 Tbsp

Fresh lime juice

2½ tsp, divided

Adobo seasoning

1 tsp, divided

Uncooked cauliflower rice

12 oz, fresh or frozen

Canned black beans

15½ oz, rinsed and drained


2 medium, chopped (2 cups)

Romaine lettuce

2 cup(s), shredded


1 medium, cut into 12 slices

Yellow bell pepper

1 small, chopped (1 cup)


  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