I eat Mexican food in every form. Literally, I live for anything with a bean, corn, salsa, guacamole combo. This is my latest iteration of a Mexican dish, and quite frankly, I think it is the healthiest version so far. The base is cauliflower rice, which is literally cauliflower and seasoning. I haven’t been keeping count, but I think we’ve made this dish once a week since I discovered the recipe in July.
Recipe adapted from here.
Ingredients (serves 4)
1/2 bag of kale
Whatever seasonings you like (I recommend garlic powder, chili powder, and cumin)
2 cans black beans
Shredded cheddar cheese
Corn tortilla chips
1. Start by preheating your oven to 350 degrees. Spread the kale (remove large stems if there are any) on a baking sheet and drizzle olive oil and sprinkle salt on top. Cook the kale for about 20 minutes.
2. While the kale is cooking, go ahead and make the cauliflower rice. To do this, cut up the cauliflower and rinse it in a colander. Then add it in groups to your food processor and pulse until it is in small pieces that are the size of rice.
3. Warm a pan with oil, and add the cauliflower. Cook over medium heat until it starts to brown. While the cauliflower is cooking, add seasoning. We like to use chili powder, cumin, and garlic powder.
4. Once the cauliflower rice is done, divide it into 4-6 bowls depending on how much you want. Top each with black beans, salsa, the kale chips, shredded cheese, avocado, and corn chips.