CAULIFLOUR BLACK BEAN BURRITO BOWLS
Ingredients
- 1 cup cauliflour rice
- 1 tbsp olive oil
- 1/4 cup onion minced
- 1 clove garlic minced
- 30 oz cooked black beans or 2 cans, drained and rinsed
- 1/4 cup fresh cilantro chopped
- 1/4 tsp chili powder mild
- Pinch cayenne pepper spicy
- 1/4 cup fresh lime juice
- 1 cup shredded lettuce
- Salt
Optional Topping Ingredients
- Grated cheddar or jack cheese
- Sour cream or Greek yogurt
- Pico de gallo or salsa
- Diced seeded tomatoes
- Hot sauce or sriracha
- Sliced avocado
- Guacamole
- Corn
Instructions
- Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
- Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes until it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn’t burn.
- While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
- Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
- When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
- Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
- Top each portion of quinoa with 1/4 cup of shredded lettuce.
- Top each portion of lettuce with simmered black beans
- Top the black beans with your choice of Optional Topping Ingredients. Serve warm.
Serves 2