Cauliflower Rice and Pinto Bean Vegan Burrito Bowl

Ingredients

• 1 1/2 large Poblano peppers, chopped small
• 1/2 red onion chopped small
• 2 tsp. + 1 1/2 T olive oil
• 1 T Kalyn's Taco Seasoning or your favorite commercial Taco Seasoning
• 1 can Pinto beans, rinsed well and drained
• 1 medium head cauliflower, coarsely chopped
• 3-4 garlic cloves, sliced
• Salt and fresh ground black pepper to taste
• 2 avocados, diced medium
• 2 T fresh-squeezed lime juice
• 2 cups cherry tomatoes, cut into fourths
• 1/2 cup finely chopped Poblano pepper
• 1/2 cup chopped cilantro
• 1/4 cup finely sliced green onion
• 1 T olive oil
• 1/4 tsp. ground cumin
• Salt to taste
• Fresh cut limes to squeeze on at the table
• More chopped cilantro to add at the table

Directions

1. Set a colander in the sink, pour in the pinto beans, and rinse them under cold water until the foamy residue is gone. Leave them there to drain.
2. Warm the 2 tsp. olive oil in a medium frying pan over medium heat. Add the chopped Poblano peppers and red onion, and cook, stirring now and then, until they begin to soften, about 3-4 minutes.
3. Stir in Kalyn's Taco Seasoning, the drained beans, and 1/4 cup water. Lower the heat and let the mixture cook until the liquid has cooked away. Turn off the heat.
4. For a low-carb version, swap out the beans for about 1 1/2 cups chopped red bell pepper or chopped zucchini, cooking them along with the other vegetables. Add the taco seasoning and cook for 1 or 2 minutes longer, but skip the water if you are not using beans.
5. Roughly chop the cauliflower, stems included. Working in two batches, pulse it with the steel blade of a food processor until it is chopped into rice-like bits, with a few pieces left a little larger.
6. Heat the 1 1/2 tablespoons of olive oil over medium-high heat until the pan feels hot when you hold your hand above it. Add the sliced garlic and cook only until the garlic smells fragrant. Do not let it brown, or the oil can taste bitter instead of gently garlicky.
7. Take out the garlic, then add the chopped cauliflower. Stir-fry until the cauliflower begins to soften, about 4 minutes.
8. Add the seasoned bean mixture, or the seasoned vegetable mixture, and cook about 1-2 minutes more, until the cauliflower is tender to your liking. Turn off the heat.
9. Cut the avocado into medium pieces, place it in a plastic or glass bowl, and toss it with the fresh-frozen lime juice.
10. Chop the tomato, the other half of the Poblano, and the cilantro, then slice the green onions.
11. Fold the chopped vegetables and herbs into the avocado, along with the olive oil, ground cumin, and a little salt.
12. To serve, spoon as much of the cauliflower rice and bean mixture as you like into a bowl, then add a generous scoop of salsa on top.
13. Serve with cut lime and extra chopped cilantro if you like. If keeping the bowl vegan is not a concern, grated cheese and/or sour cream can be added too.