12ozpico de galloI used store-bought, but you could also make your own
1can cornrinsed and drained
1avocado
1lime
½cupwater
1tablespoonolive oil
2 tablespoontaco seasoning divided
Instructions
Preheat the oven to 425° F. Toss the cauliflower with olive oil and half the taco seasoning and salt and pepper to taste. Roast for 20 minutes flipping halfway through.
Cook the rice according to package directions.
Mix the beans, water and remaining half of the taco seasoning in a small saucepan. Bring to a low simmer while stirring occasionally.
Build your bowl! Add any hot sauces, salsas, sour cream or crema you want.
Squeeze the lime wedges over the top for extra zest!