In a medium sauté pan added canned tomatoes, rinsed and drained black beans, pepper and jalapeños. Stir around to sauté for about 2 minutes.
Drain off any excess liquid on the pan, and add in riced cauliflower, cumin, chili powder, garlic powder, red pepper flakes, salt and pepper and cheese and cilantro.
Sauté for about 3-4 minutes until the cauliflower is softened, but not mushy and the cheese is melted.
Remove from heat and top with diced avocado, extra cilantro and enjoy!
Notes
* don't skip the rinsing! This will ensure the liquid from the canned black beans won't make your cauliflower soggy.