Cauliflower Rice and Pinto Bean Vegan Burrito Bowl recipes

Ingredients

• 1 1/2 large Poblano peppers, chopped small (Poblanos are often called Pasilla peppers; use the other half pepper for the salsa)
• 1/2 red onion chopped small
• 2 tsp. + 1 1/2 T olive oil
• 1 T Kalyn's Taco Seasoning or your favorite commercial Taco Seasoning
• 1 can (15 oz.) Pinto beans, rinsed well and drained
• 1 medium head cauliflower, coarsely chopped
• 3-4 garlic cloves, sliced
• salt
• ground black pepper
• 2 avocados, diced medium
• 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
• 2 cups cherry tomatoes, cut into fourths
• 1/2 cup finely chopped Poblano pepper (the other half from the peppers used in the bean mixture)
• 1/2 cup chopped cilantro (or use a little more finely sliced green onion if you're not a cilantro fan)
• 1/4 cup finely sliced green onion
• 1 T olive oil
• 1/4 tsp. ground cumin
• salt
• lime
• chopped cilantro

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