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Cauliflower Rice and Beans Fajita Bowls

Cauliflower Rice and Beans Fajita Bowls

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Cauliflower Rice and Beans Fajita Bowls
Prep 30 min Cook 30 min Source: 257600
Main DishGregg

Ingredients

  • 2 pounds riced cauliflower
  • 1 red bell pepper (sliced)
  • 1 red onion (chopped)
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 1 1/2 tablespoons fajita seasoning
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 15.5 ounces pinto beans, rinsed and drained
  • 4 ounces cotija cheese (crumbled)
  • 1/2 cup cilantro (chopped)
  • 1/2 cup pepitas (pumpkin seeds)
  • 2 onions (thinly sliced)
  • 1 lime (juiced)

Directions

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

Notes

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.