Cauliflower Rice Veggie Burrito Bowl

Ingredients

• 2 cloves garlic, chopped
• 1 shallot, sliced
• 2 tablespoons olive oil
• 3 cups frozen Birds Eye Original Riced Cauliflower
• 1 cup cooked black beans drained and rinsed
• 1 cup frozen Birds Eye Super Sweet Corn
• 1/2 cup chopped cilantro
• Kosher salt and freshly cracked black pepper to taste
• 1 cup guacamole
• 1 cup Pico de Gallo
• 1 cup Shredded Monterey Jack
• 1/2 cup Crema

Method

1. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the garlic and shallot and sauté for 1 minute.1 min timer
2. Cook the Birds Eye Riced Cauliflower according to the package directions. Once drained add to the skillet with the garlic and shallot and sauté, about 2-3 minutes. Cook the Birds Eye Super Sweet Corn according to the package directions. Drain and add to the cauliflower rice. Season with salt, pepper and a squeeze of lime juice. Add the black beans into the mixture and stir to combine. Season with salt and pepper. Remove from the skillet and portion the “rice” into 4 serving bowls.3 min timer
3. To the bowls add the guacamole, and cilantro, pico, cheese, crema (optional) and serve with limes