Ingredients

The following ingredients have 4 Servings
  • 1 small head cauliflower, roughly chopped
  • 1 small butternut squash, peeled, seeded and diced into bite size pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 heaping teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups black beans
  • 1 cup enchilada sauce
  • 2 corn tortillas, chopped up into small pieces
  • 1/2 cup grated cheese
  • Optional toppings: avocado, onion, tomato, cilantro, salsa, etc…

Instruction

  • Heat oven to 400 degrees F.  On a large baking sheet, toss together the cubed butternut squash with the olive oil and spices.  Bake butternut squash until for tender, about 40 minutes.
  • Make the cauliflower rice while butternut squash is baking.  Add the chopped cauliflower to a food processor and blend until it has a rice like texture.
  • Heat a large skillet over medium heat and spray with cooking spray or about 1/2 teaspoon olive oil.  Add cauliflower rice and season with salt and pepper.  Cook cauliflower until tender, 5-7 minutes.
  • Assemble bowls: you can either assemble them in a freezer friendly glass or plastic container or a freezer friendly ziplock bag.  For each bowl add: 3/4 cup cauliflower rice, 1/3 cup roasted butternut squash,  1/2 cup black beans, 1/4 cup enchilada sauce, 1/4th of the chopped tortilla, 2 tablespoons grated cheese.
  • You can either refrigerate the bowls or freeze them for up to 3 months.
  • When ready to eat: heat in the microwave for 1-2 minutes, or in the oven at 400 degrees F for 15-20 minutes.  Add desired garnishes before eating.