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My review
Cauliflower Rice and Beans Fajita Bowls
85
Julie Hubert
"Serve bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add two grilled thinly sliced chicken breasts or 2 cups shredded rotisserie chicken."
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Ingredients
1 h servings 515Original recipe yields 4 servings (4 bowls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
- Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
- Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
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Footnotes
- Cook's Note:
- A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.
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Reviews
Read all reviews 77100 Ratings
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Most helpful positive review
11/20/2017
This was delicious. I did shred a rotisserie chicken and added it to the mixture as well as used a whole packet of fajita seasoning. I was also out of cumin so I subbed coriander. Thanks for ...
Most helpful critical review
3/7/2018
This was ok. Outside of a filling vegetarian meal it’s nothing to write home about. Everyone said they liked it but it’s been two days later and no one has helped themselves to the leftovers in ...
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11/20/2017
This was delicious. I did shred a rotisserie chicken and added it to the mixture as well as used a whole packet of fajita seasoning. I was also out of cumin so I subbed coriander. Thanks for ...
9/20/2017
This was the most flavorful clean dish I've made so far. Followed everything pretty close but could not find Cojita cheese so I used Feta and I'm glad I did. I think the Feta gave it a flavor ki...
2/5/2018
Very interesting recipe. I used my food processor to chop/slice the vegetables. I doubled the recipe and used four pounds of cauliflower. The cauliflower and the rest of the vegetables requires ...
4/4/2018
This is the first review I’ve written in All Recipes and would give it 6 stars if I could! This dish was amazing is so many ways. The flavors were a perfect blend of the ingredients and season...
2/1/2018
Subbed black beans for the pinto and it was fantastic!! Served with tortilla chips and put back in cooling oven to melt the cheese. Sooooo good!
2/10/2018
This was a big hit! Making the riced cauliflower was so easy and it fooled everyone in the family! This recipe made just enough for our family of 4... no left overs. I will double the recipe nex...
1/24/2018
Delicious! I skipped the green pepper because we don't like them and used a jalapeno instead, perfect!
9/17/2018
Delicious. I added 1/4 cup of shredded Mexican blend cheese to the mix for the 2nd 15 minutes in the oven, and topped bowls with salsa and sour cream. I will definitely make this again!