Rating: 4 stars
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This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time; just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen.


Recipe Summary

45 mins
23 mins
1 hr 8 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cauliflower florets in a food processor; pulse into rice-sized pieces.

  • Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.

  • Puree chipotle peppers in adobo in a small bowl with an immersion blender.

  • Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.

  • Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.

  • Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.

Cook's Notes:

Substitute rice for the cauliflower "rice" if desired.

Substitute another type of oil for the vegetable oil if preferred.

Substitute your preferred type of cheese.

You can poach or fry the eggs if preferred.

Nutrition Facts

325 calories; protein 16.9g; carbohydrates 32.7g; fat 15.2g; cholesterol 96.7mg; sodium 846.2mg. Full Nutrition