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Cauliflower and Black Bean Enchilada Bowls

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • Florets from 2 small heads of cauliflower
  • Olive oil to drizzle
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 15oz can black beans, drained and rinsed
  • 2 cups cooked brown rice*
  • ¾ cup red enchilada sauce I love Siete’s Red Enchilada Sauce
  • to serve: sliced avocado shredded romaine
  • *you’ll be prompted to cook your rice in the recipe instructions you don’t need to prep this.

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the cauliflower. Drizzle with olive oil, toss to coat, and then season with garlic powder, salt, and pepper. Roast for 40 minutes or until tender. Roughly chop up the cauliflower when done.
  • Meanwhile, cook your rice. I use microwavable rice here, so right before the cauliflower is done, I make it.
  • Place a large wide skillet over medium-high heat and add the black beans, brown rice, cooked cauliflower, and enchilada sauce. Stir to combine thoroughly and heat the black beans. If you want to use more enchilada sauce, go ahead!
  • Serve topped with avocado and romaine.