*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 the great healthy recipe, I will definitely make it again.
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 kick. Not a pumpkin seed kinda guy so none of those and didn't have cumin shockingly, so none of that either. Added chicken breast chunks I seared first and then baked along w other. Delicious and better the next day.
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 seasoning. We followed the receipt with the exception of the cheese. On the recommendation of the cheese lady our local grocery store (Thank You Piazzas!), we used Queso Fresco because it’s less salty. Also, in place of the Fajita seasons, we used the same quantity of McComicks Fajita seasoning mix from an envelope. We can’t wait to try it again on guests.
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 a very large bowl to mix everything. I used a 12 quart pot for pasta to do this and everything occupied half the pot. Baking reduces the bulk of the vegetables substantially. Only changes I made to the recipe was to use 2 red peppers rather than one and increase the beans to two can. I baked the beans separately from the rest of the vegetables for the last 15 minutes of cooking. I will definitely make this again.
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 next time.
I used 2 cans of pinto beans so it would have extra protein for a main dish. I also used crumbled goat cheese because that was easy for me to find. I just heated leftovers in avocado halves sprinkled with a little more cheese. Yummy!
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 the refrigerator. I riced the cauliflower myself-1large head is about the amount the recipe calls for. I used black beans because that s what I had on hand. I also realized when I got home from grocery store I had grabbed taco seasoning instead of fajita. I also used the whole pack per others recommendations. It s not a bad recipe and it is flavorful and filling; it just didn t have that umph we were looking for.
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