Cauliflower Rice and Pinto Bean Vegan Burrito Bowl

Directions

Put the pinto beans into a colander placed in the sink and rinse well with cold water Let beans drain. Heat the 2 tsp. olive oil in a medium-sized frying pan over medium heat, add the chopped Poblano peppers and chopped red onion and saute until the vegetables are just starting to soften, about 3-4 minutes. Add Kalyn’s Taco Seasoning, the drained beans, and 1/4 cup water, turn heat to low, and cook until all the water is evaporated. Turn off heat. For low-carb version, you can replace the beans with about 1 1/2 cups of either chopped red bell pepper or chopped zucchini and saute them with the vegetables. Stir in the taco seasoning and cook a minute or two more but don’t add the water if you’re not using the beans. Coarsely chop up the cauliflower, including the stems. Use the steel blade of a food processor to chop the cauliflower in two batches, buzzing it until it’s chopped enough to slightly resemble rice, with some slightly larger pieces. Heat the 1 1/2 tablespoons of olive oil over medium-high heat until it feels hot when you hold your hand over the pan, add the sliced garlic, and cook just until you can smell garlic. Remove the garlic and add the chopped cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes. Add the seasoned bean mixture and cook about 1-2 minutes more, until the cauliflower is as soft as you like it. Turn off heat. Dice the avocado into medium-sized pieces, put into a plastic or glass bowl, and toss with the fresh-frozen lime juice. Cut up the tomato, chop the other half of the Poblano, chop the cilantro, and slice the green onions. Gently stir all the chopped vegetables and herbs into the avocados, with the olive oil, ground cumin, and a little salt. To serve, put desired amount of the cauliflower rice/bean mixture into a serving bowl and top with a generous scoop of salsa. Serve with cut lime and additional chopped cilantro if desired. .