Name: Cauliflower Rice and Beans Fajita Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 bowls
Ingredients: 2 pounds riced cauliflower; 1 red bell pepper, sliced, or more to taste; 1 small red onion, halved and sliced; ¼ cup extra-virgin olive oil; 4 cloves garlic, grated; 1 ½ tablespoons fajita seasoning; 2 teaspoons ground cumin; 1 ½ teaspoons kosher salt; 1 (15.5 ounce) can pinto beans, rinsed and drained; 4 ounces crumbled cotija cheese; ½ cup chopped fresh cilantro; ½ cup pepitas (pumpkin seeds); 2 green onions, thinly sliced; 1 lime, juiced

Directions

Step 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.

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Step 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.
Step 3

Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
Step 4

Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

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:

516 calories; protein 21.4g; carbohydrates 42.3g; fat 32g; cholesterol 29.8mg; sodium 1601.2mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts