Ingredients:
2 tbsp Olive oil
16 oz. bag (4 cups) Riced cauliflower
Salt and pepper
1 can Fire-roasted corn or corn with peppers
1-15oz. can Black beans, drained and rinsed
1 cup Store-bought pico de gallo
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Preparation:
Heat the olive oil in a large skillet over medium heat. Add the bag of cauliflower and season with salt and pepper.
Cook, tossing until crisp-tender, about 1 minute. Stir in the corn.
Spread out onto a plate and let cool.
Toss in serving dish with black beans and pico de gallo, Adding 2 to 4 tablespoons of the pico de gallo liquid as needed.
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