Black bean burrito bowl with cauliflower rice
Uncooked red onion(s)
½ cup(s), sliced, thinly
1¼ tsp, (chili-lime seasoning), divided
5 Tbsp, fresh, chopped, divided
Fresh lime juice
2½ tsp, divided
1 tsp, divided
Uncooked cauliflower rice
12 oz, fresh or frozen
Canned black beans
15½ oz, rinsed and drained
2 medium, chopped (2 cups)
2 cup(s), shredded
1 medium, cut into 12 slices
1 small, chopped (1 cup)
- Toss onion with 1 tsp Tajín and sugar. Let stand, tossing occasionally, until onion is wilted, about 15 minutes.
- 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.
- 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.
- 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.
- Serving size: 1 bowl