Cauliflower Rice and Beans Fajita Bowls
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

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