Kosher salt and freshly cracked black pepper to taste
1cupguacamole
1cupPico de Gallo
1cupShredded Monterey Jack
½cupCrema
Instructions
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the garlic and shallot and sauté for 1 minute.
Cook the Birds Eye Riced Cauliflower according to the package directions. Once drained add to the skillet with the garlic and shallot and sauté, about 2-3 minutes. Cook the Birds Eye Super Sweet Corn according to the package directions. Drain and add to the cauliflower rice. Season with salt, pepper and a squeeze of lime juice. Add the black beans into the mixture and stir to combine. Season with salt and pepper. Remove from the skillet and portion the “rice” into 4 serving bowls.
To the bowls add the guacamole, and cilantro, pico, cheese, crema (optional) and serve with limes
Notes
Using frozen veggies is such a time saver. They are frozen at their peak so there is no need to worry about nutrition loss.