If using a whole head of cauliflower, cut it into florets. Pulse in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice, 1/2 tsp cumin, 1/4 tsp salt, and a pinch of black pepper. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Set aside.

In the same large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and bell pepper and cook for 5-7 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Stir in the rinsed black beans, corn, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cumin, and a pinch of cayenne pepper (if using). Cook for 3-5 minutes, allowing flavors to meld. Season with salt and black pepper to taste. Remove from heat.

In a small saucepan, heat 1 tbsp olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the vegetable broth until smooth. Add the tomato sauce, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp dried oregano, and a pinch of cayenne pepper (if using).

Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.

Divide the cooked cauliflower rice evenly among 4 serving bowls.

Top the cauliflower rice with a generous scoop of the black bean and corn filling.

Spoon the warm enchilada sauce over the filling.

(Optional) If using cheese, sprinkle the desired amount over the sauce. You can microwave briefly or transfer bowls to a preheated oven (350°F / 175°C) for 3-5 minutes until cheese is melted and bubbly.

Garnish each bowl with diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and a lime wedge.

Serve immediately and enjoy!