One Skillet Veggie Bean Burrito Bowls
Recipe type: Entree
Serves: serves four to six
dairy, egg, soy and gluten free, vegan
  • 1 head cauliflower, stemmed and riced
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon cumin
  • ⅓ cup Easy Green Enchilada Sauce
  • 1 (15 ounce) can black beans
  • 2 cups fresh corn (or canned, frozen)
  • 2 fresh jalapeño, stemmed, seeded and diced
  • romaine or lettuce greens of your choice
  • roasted red peppers, sliced or diced
  • tortilla chips (Beanfields Jalapeño Nacho)
  1. In a large skillet over medium heat, sauté riced cauliflower in a bit of water. Add garlic and cumin, continue to sauté until softened, 3-4 minutes.
  2. Add enchilada sauce, stir into cauliflower. Add beans, corn, and jalapeño - stir to combine. Continue to cook over medium heat another couple minutes to warm through.
  3. While beans and "rice" cook, prep bowls: clean and chop lettuce, slice roasted red peppers, eat a couple tortilla chips...
  4. Top lettuce greens with warm bean and "rice" mixture. Finish with red peppers and a few chips.
  5. Enjoy!
Recipe by spabettie at