Ingredients
- 2 tablespoons olive oil divided
- 1 red bell pepper sliced
- ½ onion peeled and sliced
- ½ teaspoon smoked paprika
- Salt and pepper
- 1 can black beans drained and rinsed
- ½ cup corn kernels
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ avocado
- 3 lime wedges
- 1 cup cauliflower rice steamed
- ½ cup salsa
- Fresh cilantro
- Jalapeño optional
Instructions
- Heat a nonstick skillet over medium-high heat. Drizzle in half the olive oil. Add the sliced peppers, onions, smoked paprika, and a pinch of salt and pepper. Sauté for 8–10 minutes.
- Remove the peppers and onions from the skillet. Drizzle in the rest of the oil. Sauté the black beans with the corn, cumin, coriander, and salt and pepper for 5 minutes, until the corn is cooked.
- In a separate medium bowl, mash the avocado together with a squeeze of lime, salt, and pepper.
- Divide onion mixture, black bean and corn mixture, and cauliflower rice between two bowls. Top each bowl with the avocado mixture, salsa, a lime wedge, cilantro, and jalapeño slices, if desired.
