Cauliflower Rice and Pinto Bean Burrito Bowl
Cauliflower Rice and Pinto Bean Burrito Bowl features cauliflower rice with seasoned pinto beans, Poblano chiles, and red onions topped with tomato-avocado salsa for a delicious vegan meal. And there’s a lower-carb option for this tasty burrito bowl and if you don’t care if it’s vegan you could add cheese or sour cream.
When I celebrated my 15 Year Blog Anniversary I asked readers what kind of recipes they’d like to see more of, and quite a few people mentioned more plant based foods on the blog. And since there are already about 600 recipes in the category for Meatless, I realized I need to spotlight meatless dishes more regularly! Admittedly, quite a few of my meatless recipes are salads and side dishes, but I do have some really amazing meatless main dishes too, like these Cauliflower Rice and Pinto Bean Burrito Bowls that I created with my nephew Jake.
I like the challenge of creating a really flavorful meatless dish, but a high percentage of my meatless recipes include cheese, so I’m extra excited when I can create a knock-your-socks-off recipe like this one that’s actually Vegan. Of course, Jake and I gobbled this up without the slightest thought of it being Vegan, but for those who do care, it’s a plus!
I’ve said it before, but I think you need to add ingredients with strong flavors to turn cauliflower rice into something that’s really good, and in this recipe the beans and cauliflower rice get a big flavor boost with red onion, Poblano peppers, and Kalyn’s Taco Seasoning; then the cauliflower rice and beans mixture is topped with a fresh-tasting salsa with tomatoes, avocados, green onion, cilantro, lime juice, chopped poblanos, and cumin. Oh yeah, this was so, so good!
How Could You Make This Recipe Lower in Carbs?
Jake and I did weren’t able to convince ourselves to make a Cauliflower Rice Burrito Bowl without beans, even though that makes this recipe higher in carbs if you’re following a strictly Low-Carb eating plan. But if you’d like to turn this into a lower-carb recipe I’d omit the can of beans and add 2 cups of either chopped red bell pepper or chopped zucchini when you saute the Poblano pepper and red onion. Add the Taco Seasoning and cook a few minutes until the vegetables are tender-crisp, but skip the water if you’re not using beans.
How to Make Cauliflower Rice and Pinto Bean Burrito Bowl:
(Scroll down for complete recipe with nutritional information.)
- Saute the chopped Poblano peppers and red onion in a little olive oil.
- Then add Kalyn’s Taco Seasoning, the rinsed beans, and a little water and let the beans cook until all the water is evaporated.
- While that’s cooking dice avocado, toss with lime juice, tomatoes, chopped Poblano, green onion, chopped cilantro (or use more green onion if you’re not a cilantro fan), lime juice, and a little cumin.
- Cut up a medium-sized head of cauliflower and buzz on the food processor until it’s finely chopped. (Or you can use 5 cups frozen cauliflower rice if you prefer. Take it out of the freezer a few minutes before you start the recipe.)
- Heat the oil in a large wok or frying pan with high sides, add garlic, and cook just until you smell garlic, then discard garlic.
- Add the chopped cauliflower and cook about 4 minutes, stirring often. (Check the package for cooking time if you use frozen cauliflower rice.)
- Season with plenty of salt and fresh-ground black pepper.
- When the cauliflower is barely tender, add the bean mixture and cook about a minute or two more to blend the flavors.
- To serve the Cauliflower Rice and Pinto Bean Burrito Bowls, put a generous amount of the cauliflower/bean mixture into a bowl and top with a big scoop of salsa. (Chunky commercial salsa could also be used.)
- We ate it with a generous squeeze of lime added at the table.
More Meatless or Vegan Dinners You Might Like:
Tofu Lettuce Wrap Tacos ~ Kalyn’s Kitchen
Roasted Eggplant and Tomato Pitas ~ Letty’s Kitchen
Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce ~ Kalyn’s Kitchen
Ratatouille with Goat Cheese and Pine Nuts ~ Healthy Seasonal Recipes
Low-Carb and Paleo Mediterranean Zucchini Noodles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
You can use 5 cups frozen cauliflower rice instead of chopping a head of cauliflower if you prefer. If you're calculating carbs, note that this recipe has a lot of fiber which lowers the net carbs. This recipe created by Kalyn and Jake. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Burrito Bowl Ingredients:
Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 870mgCarbohydrates: 43gFiber: 18gSugar: 9gProtein: 11g
You can use 5 cups frozen cauliflower rice instead of chopping a head of cauliflower if you prefer.
If you're calculating carbs, note that this recipe has a lot of fiber which lowers the net carbs.
This recipe created by Kalyn and Jake.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pinto beans are considered a “good carb” for the original South Beach Diet, and this Cauliflower Rice and Pinto Bean Vegan Burrito Bowl with a moderate amount of beans in each serving would be approved for any phase of South Beach. Follow the directions in the recipe to substitute lower-carb vegetables for the beans for other types of Low-Carb eating plans.
Find More Recipes Like This One:
Use Bowl Meal Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
This recipe was first posted April 2015. It was updated May 2020 with better instructions and the option to use frozen cauliflower rice.