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Cauliflower Rice and Beans Fajita Bowls

Rated as 4.79 out of 5 Stars
74

"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 515
Original recipe yields 4 servings (4 bowls)

Directions

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  1. 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.
  2. 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.
  3. Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
  4. Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

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.

Nutrition Facts


Per Serving: 515 calories; 32 42.3 21.4 30 1601 Full nutrition

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Reviews

Read all reviews 48
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

So amazing!

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...

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...

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 ...

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!

Delicious! I skipped the green pepper because we don't like them and used a jalapeno instead, perfect!

SO good! Replaced the cheese w feta and scallions with avocado. Really enjoyed the layers of texture and flavors in this dish. Meat would be a totally unnecessary addition.