Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas

About This Recipe

A delicious, high protein burrito bowl with crunchy pan roasted corn and beans, cilantro lime cauliflower rice, and crispy carnitas.

Ingredients

• 1/2 C 125g Canned Corn , drained and rinsed
• 1/2 C 130g Canned Black Beans, drained and rinsed
• 1/2 tsp Paprika (Cayenne Pepper, or Chili Powder, based on preference)
• 1 bag (12oz Frozen Cauliflower Rice, thawed (or 300g fresh riced cauliflower))
• 1-2 Tbsp 15-30mL Lime Juice, I used the bottled lime juice
• 1-2 Tbsp Cilantro (chopped)
• 1 tsp Salt (sea salt for texture bonus)
• 1/3 recipe (6oz Crispy Carnitas, or 6oz (cooked) meat of your choice)
• 2 Tbsp Pico de Gallo (optional)
• 2 Tbsp Guacamole (optional)

Instructions

1. Heat two large skillets over medium-high heat and spray with nonstick cooking spray.
2. Drain and rinse black beans and corn, removing as much water as possible before adding to one skillet.
3. In the other skillet, add thawed cauliflower rice. If you're going straight from the freezer, pop it in the microwave for 3-4 minutes first.
4. Leave both skillets untouched for 4-5 minutes.
5. Add lime juice and salt to rice and stir. At this point, begin stirring the corn and beans, which should be slightly browning. (You can add any spices you'd like to the corn and beans like a bit of chili powder and paprika. Or if you like spice, a bit of cayenne pepper.)
6. Both skillets should be finished around the same time. (Maybe 8-10 minutes.) Don't sweat precision here. If you'd like your rice a bit crispier, keep it in the pan longer. Same for the corn and beans.
7. If you're reheating leftover carnitas, you can add them to one of the skillets during the last few minutes of cook time.
8. You can get fancy with your plating or just add everything to one big bowl and top with pico and guac before diving in. I didn't include it in this recipe, but you could add a bit of fat-free shredded mozzarella for even more protein and flavor!