Ingredients

The following ingredients have 4 Servings
  • 2 TBSP avocado oil (or olive oil (divided))
  • ¼ cup finely diced onion
  • 2 cloves garlic ((peeled and minced))
  • 3 cups uncooked cauliflower rice
  • 1-2 cups black beans ((canned or cooked from scratch))
  • 1 cup frozen corn
  • ¼-½ tsp cumin
  • ¼-½ tsp chili powder
  • 1-2 TBSP salsa ((your fav jarred salsa))
  • salt and pepper (to taste)
  • ½ cup chopped fresh cilantro
  • 1-2 cups Pico de Gallo ((see below for recipe))
  • 1 cup grated cheese ((Cheddar, Mex Blend, or Pepper Jack))
  • ¼-½ cup sour cream
  • ½ lime (cut into wedges (for an optional burst of citrus))
  • guacamole (or sliced avocado)
  • sliced jalapeno peppers ((fresh or pickled))
  • salsa
  • salsa verde
  • pickled red onion
  • sliced black olives
  • crushed tortilla chips
  • 1 cup finely diced tomato
  • ¾-1 cup finely diced white onion
  • 1 jalapeño pepper ((seeds and stem removed))
  • ¼ cup fresh chopped cilantro (plus extra to taste)
  • fresh squeezed lime juice (to taste (approx 1/4 a lime))
  • ¼-½ tsp salt (to taste)

Instruction

  • Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used fresh bagged cauliflower rice from the produce section.
  • To make the fresh Pico de Gallo, finely chop onion, tomato, and jalapeno. Combine with fresh lime juice and cilantro then season with salt. I always make extra to enjoy the next day with crispy tortilla chips - so good!
  • In a large skillet, heat 1 teaspoon of oil over medium heat. Add the onion and frozen corn. Sauté until onion is tender and corn is cooked through, approx. 4-6 min. Add garlic and sauté an additional 30 seconds or until fragrant.
  • Season with cumin and chili powder and mix well.
  • Add remaining teaspoon of oil along with cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Season with salt and pepper, to taste.
  • Drain and rinse back beans. Add to the skillet along with 1-2 TBSP of salsa and mix well. Taste and add any additional salt and pepper desired.
  • Remove from the skillet and portion the “rice” into 4 bowls for a lunch sized portion or two bigger bowls for a larger dinner-sized serving.
  • Top bowls with fresh cilantro, Pico de Gallo salsa, grate cheese, sour cream, and serve with lime wedges for squeezing a little optional citrus goodness on each bowl. Feel free to add any additional toppings you'd like from the list above and dig in!