Dice the red onion into small pieces, you need about ½ cup for the recipe and more if you want to use it as a topping.
Remove the stem, rib and seeds from the bell pepper. Cut into strips and then dice strips. Next, repeat the same procedure with the jalapeño or spicy pepper.
Cut limes in half and squeeze to get 1 teaspoon of lime juice for the cauliflower recipe. Set aside. Cut remaining limes in half for a topping or garnish.
Next, trim off cilantro leaves and chop into small pieces. Set aside 2 T for the beans and 2 T for the cauliflower, the remainder can be used as an additional topping or garnish.
Cut up any other ingredients you want to use for topping such as tomatoes, avocado, lettuce or cabbage.
Cut up the cauliflower into large chunks. Use the large side of a cheese grater to grate the cauliflower, making the “rice”.
Drain the beans, reserving some of the liquid. Use a fork or potato masher to gently mash black beans. Heat the beans over medium low heat and add liquid a bit at a time to get it to the proper consistency for refried beans.
Add chili powder, garlic powder, cumin, adobe seasoning, 2 T of cilantro and salt and pepper to taste. Lower heat and cover, stirring occasionally and adding water as needed to keep the beans creamy and smooth.
Cook Cauliflower Rice
Heat canola oil in a skillet. When heated, add red onion, red bell pepper and jalapeno and cook until it is slightly softened.
Then add the cauliflower and cook for 3-5 minutes or until it is heated and slightly tender. Don’t overcook it. When it is ready, stir in the lime juice and cilantro. Add salt and pepper as needed.
To serve, place cauliflower and refried beans in a bowl. Top each bowl with your choice of toppings.
Each bowl gets about ¾ cup of cauliflower rice and ¾ cup beans.
Each bowl gets about ¾ cup of cauliflower rice and ¾ cup beans.To make the cauliflower rice: Another option is to use a food processor. If so, work in small batches and pulse until it begins to resemble rice.