black beans & rice mexican bowl (recipe)

I’ve always been a huge fan of Mexican cuisine. Not sure if it’s because of the guac or because of my love for all things spicy or because my middle name could literally be “cilantro", but sure enough, I am in love with it. I also like the “bowl” option for a meal. You know, the type where you pile everything on top of one another and say, look! it’s in a bowl so therefore let’s call it a “bowl!” It’s just my style ;)

So naturally, I would make a Mexican version of this!

The great thing about this “bowl” is that it’s loaded with veggies, PLUS, you have the option to make it a bit more raw or cooked - depending on what you’re feeling.

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And then, hey, I couldn’t help but join in on the fun where we make ‘rice’ but it’s secretly cauliflower. Shhhh….

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I think this ups the awesomeness in this Mexican dish since cauliflower actually does work pretty well as a rice-sub, and like I mentioned above, gives you an extra punch of veggie goodness. Can’t argue with that!

So if you like eating Mexican & don’t mind your veggies, then you need to make this tonight!

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BLACK BEANS & "RICE" MEXICAN BOWLS

Prep Time: 30 minutes
Cook Time: 15 minutes
Serving Size: 4

One bowl, two variations with a ton of vegetables packed in as we playfully disguise cauliflower as rice.

Ingredients:

FOR BLACK BEANS:

  • 2 cups black beans, cooked
  • 1/4 cup water
  • splash of EVOO
  • 1 clove garlic, minced
  • 1 small yellow onion, diced
  • 1.5 tsp cumin
  • 1/2 tsp oregano
  • dash of cayenne (optional)
  • small handful of fresh cilantro

FOR CAULI-RICE - COOKED VERSION:

  • 1 full cauliflower head, grated or processed in food processor
  • 1 tsp oil
  • salt, to taste

FOR CAULI-RICE - RAW VERSION:

  • 1 full cauliflower head, grated or processed in food processor
  • freshly squeezed lime juice
  • chopped cilantro (optional)
  • salt, to taste

Directions:

FOR BLACK BEANS:

  1. In a small pot over medium heat, add all ingredients except cilantro, cover and let cook until onions are tender. Remove and add in cilantro.

FOR CAULI-RICE:

  1. Food processor: Cut cauliflower head in quarters, remove stems and then further cut into chunks. Place in food processor and pulse until it resembles rice.
  2. Food grater: Cut cauliflower into chunks and then run on a food grater.

COOKED CAULI: Over medium-high heat, sauté in frying pan until pan heats up, then put lid on let cook for 5-8 minutes.
RAW CAULI: Place cauliflower in a large bowl, squeeze some lime juice on it, salt & chopped cilantro.

BUILD YOUR BOWL: 

Start with cauli-rice on the bottom, next add on beans + additional veggies of choice (peppers, pico de gallo/tomatoes, red cabbage, avocado), then top with some more chopped cilantro and hot sauce. Enjoy!

OTHER ADD-INS: shredded red cabbage (see below for recipe), raw bell peppers, diced tomatoes + red onion OR pico de gallo, more chopped cilantro, avocado, hot sauce


TAKE YOUR RED CABBAGE UP A LEVEL:

  • 1-2 cups chopped red cabbage
  • 1/8-1/4 cup white vinegar
  • drizzle with agave
  • salt, to taste

MAKE YOUR OWN PICO DE GALLO:

  • 1 large tomato, diced into small cubes
  • 1/4 red onion, diced
  • 1-2 tsp fresh lime juice
  • 1 clove garlic, minced (optional)
  • small handful of cilantro, finely chopped
  • salt, to taste