Name: Cauliflower Rice and Beans Fajita Bowls
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Riced cauliflower - 2 pounds; Red bell pepper, sliced, or more to taste - 1; Red onion, halved and sliced - 1 small; Extra-virgin olive oil - ¼ cup; Garlic, grated - 4 cloves; Fajita seasoning - 1 ½ tablespoons; Ground cumin - 2 teaspoons; Kosher salt - 1 ½ teaspoons; Pinto beans, rinsed and drained - 1 (15.5 ounce) can; Crumbled Cotija cheese - 4 ounces; Chopped fresh cilantro - ½ cup; Pepitas (pumpkin seeds) (Optional) - ½ cup; Green onions, thinly sliced - 2; Lime, juiced - 1

Ingredients for - Cauliflower Rice and Beans Fajita Bowls

1. Riced cauliflower 2 pounds

2. Red bell pepper, sliced, or more to taste 1

3. Red onion, halved and sliced 1 small

4. Extra-virgin olive oil ¼ cup

5. Garlic, grated 4 cloves

6. Fajita seasoning 1 ½ tablespoons

7. Ground cumin 2 teaspoons

8. Kosher salt 1 ½ teaspoons

9. Pinto beans, rinsed and drained 1 (15.5 ounce) can

10. Crumbled Cotija cheese 4 ounces

11. Chopped fresh cilantro ½ cup

12. Pepitas (pumpkin seeds) (Optional) ½ cup

13. Green onions, thinly sliced 2

14. Lime, juiced 1

How to cook deliciously - Cauliflower Rice and Beans Fajita Bowls

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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