INGREDIENTS:

FOR THE CHERRY TOMATO PICO DE GALLO:

  • 1 pint cherry tomatoes (about 25 tomatoes), halved (or quartered if large)
  • 1/2 small red onion, finely chopped
  • 1 jalapeno pepper, diced (keep the seeds for more heat; discard for a milder version)
  • 1 cup fresh cilantro, chopped (about 1/3 cup chopped)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lime juice (from 2-3 limes, depending on juiciness)

FOR THE CAULIFLOWER RICE:

  • 1/2 medium cauliflower, grated
  • 1 tablespoon olive oil
  • Pinch salt & freshly ground black pepper

FOR THE BLACK BEANS:

  • 1 (15-ounce) can black beans
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and halved
  • 1/2 teaspoon ground cumin
  • Pinch kosher salt & freshly ground black pepper
  • 1/4 cup water (if needed)
  • (Or simply substitute a scoop of these Supremely Delicious Black Beans from Scratch– about 3/4 cup per bowl)

TOPPINGS:

  • 1 medium ripe avocado, peeled, pitted, and sliced thin
  • Lime wedges
  • A few cilantro leaves

DIRECTIONS:

  1. Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside.
  2. Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside.
  3. Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you’d like.
  4. Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro.
  5. Serve at once.

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