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Easy Cauliflower Rice Burrito Bowls

kept byhawk206
recipe byThe Kitchn

1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
2 tablespoons water
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
1 medium head cauliflower (about 1 1/2 pounds), riced (or one 16-ounce bag riced cauliflower)
1/3 cup chopped fresh cilantro, divided
1/4 cup freshly squeezed lime juice (from 2 to 3 medium limes)
1 cup diced or shredded cooked chicken (optional), warmed if desired
1 cup pico de gallo or salsa
1 medium avocado, peeled, pitted, and sliced



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