Ingredients
Scale
- 2 cups cooked cauliflower rice
- 2 cups cooked and shredded chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked chicken, black beans, corn, and enchilada sauce. Mix well.
- Divide the cauliflower rice among serving bowls.
- Top each bowl with the chicken mixture.
- Sprinkle shredded cheese over the top and let it melt slightly.
- Add sliced avocado and sprinkle with chopped cilantro.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Make sure your cauliflower rice is well-drained to avoid soggy bowls. Let the cheese melt completely for a creamier texture. Use fresh ingredients for that extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 60mg