MEXICAN STYLE CAULIFLOWER RICE + GUACAMOLE

Makes about 4 servings
1 head cauliflower florets, grated (Trader Joes sells bags of cauliflower rice in produce section)
2 tbsp avocado oil, or olive oil
1 small red onion, diced
2 bell peppers, diced
3 fresh garlic cloves minced
1 tsp sea salt
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
15 oz black beans drained and rinsed if canned
1 jar (15 oz) crushed tomatoes

Guacamole:
2 avocados pitted
1/2 small red onion diced
juice of 2 fresh limes
1/2 jalapeno diced
1/4 cup fresh cilantro chopped

1. In a large skillet, heat 2 tbsp oil over medium heat. Add the onion and sauce for 2-3 minutes until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Store everything together and continue cooking for another 5 minutes. Add the drained and rinsed black beans and crushed tomatoes and stir everything together. 
2. Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring occasionally. 
3. Meanwhile, make the guacamole by mashing all of the ingredients together in a small bowl (or open store bought one)
4. After 15 minutes, reduce down to medium heat and stir cauliflower rice into the skillet until its completely mixed in. Cook another 5 minutes to warm up the cauliflower. Once it is nice and tender, remove from heat.
5. Serve warm with a dollop of guacamole, fresh lime, and cilantro!