Charred Black Bean and Avocado Bowl with Lime Crema

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups cauliflower rice
• 2 avocados
• 1 tbsp chipotle peppers in adobo, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 3 limes
• 3 tbsp olive oil
• 0.5 cup red onion, finely diced
• 0.5 cup cilantro, chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• to taste salt and pepper

Instructions

1. 1

   Toss cauliflower rice with 1 tbsp olive oil, juice of 1 lime, and salt; spread on a sheet pan and roast at 425°F for 12-15 minutes until lightly browned.

2. 2

   Heat 1 tbsp olive oil in a cast-iron skillet until nearly smoking; add drained, very dry black beans in a single layer and sear undisturbed 3 minutes until skins blister and pop.

3. 3

   Add garlic, cumin, smoked paprika, and chipotle; toss and cook 2 more minutes, then season with salt and a squeeze of lime.

4. 4

   Blend 1 avocado with juice of 1 lime, 1 tbsp olive oil, 2 tbsp water, cilantro, and salt until smooth to make the lime crema.

5. 5

   Toss cherry tomatoes and red onion with remaining lime juice and a pinch of salt for a quick relish.

6. 6

   Build bowls: cauliflower rice base, charred beans, sliced remaining avocado, tomato relish, and a generous drizzle of lime crema.