After such a beautiful weekend of weather here in NYC, the heavens opened this morning and they haven’t stopped yet :(. I’m trying to make the best of it with today’s post and a sunny, delicious recipe is the order of the day.
I’ve recently started using cauliflower rice as a substitute for regular rice either when I’ve run out if it or want to add some extra veggie nutrition to a meal. It’s so useful, easy to cook with (especially if you buy the frozen cauli rice packs) and really tasty.
Today’s lunch is a nod to the ingredients in a Mexican burrito (without the tortilla) and has pan-fried cauliflower rice, yellow peppers and onions mixed with black beans, some mashed avocado and a little chopped plum tomato.
In terms of nutrition, Cauliflower offers a decent amount of Vitamin C plus it’s a really good source of dietary fiber.
Mexican Style Cauliflower Rice
1 can black beans drained and rinsed
2 tsps ground cumin
1 tsp chili powder
Salt and pepper for seasoning
1 tbsp olive oil
1/4 cup white onion
2 cups of cooked cauliflower rice
Juice of 1 lemon and more wedges to serve
1 tsp ground cumin, plus more to taste
1/2 yellow pepper thinly sliced
1/4 cup (20 g) fresh chopped cilantro, plus more for serving
1 avocado stoned and mashed
1 plum tomato chopped
- Add the olive oil to a pan on a medium high heat and pan fry the onions and peppers until softened and browned a little. Add the black beans and cook for a further minute. Season with the cumin, chilli powder and salt and pepper.
- Plate the cauliflower rice, beans and peppers mixture and serve with the tomatoes, avocado and a wedge of lemon. Sprinkle with chopped cilantro and serve.