Jeffery Aguilar
@je_ag
Cauliflower Rice Fajita Bowls with Beans
A vibrant and healthy dish featuring roasted cauliflower rice, colorful bell peppers, and pinto beans, topped with fresh cilantro, cotija cheese, and a squeeze of lime. Perfect for a nutritious meal that’s both satisfying and delicious!
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:14
- Views:4
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings4
Ingredients
- 2 pounds
- 1, sliced
- 1 small, halved and sliced
- 1/4 cup
- 4 cloves, grated
- 1 1/2 tablespoons
- 2 teaspoons
- 1 1/2 teaspoons
- 1 (15.5 ounce) can, rinsed and drained
- 4 ounces, crumbled
- 1/2 cup, chopped
- 1/2 cup, optional
- 2, thinly sliced
- 1, juiced
Cooking Instructions
Follow our step-by-step guide on how to make Cauliflower Rice Fajita Bowls with Beans.
Step 1
Begin by preheating your oven to a sizzling 425°F (220°C).
Step 2
Prepare a baking sheet by lining it with aluminum foil, allowing the foil to rise along the edges to catch any flavorful juices.
Step 3
In a spacious bowl, combine riced cauliflower, vibrant slices of red bell pepper, and red onion.
Step 4
Drizzle in olive oil, then add grated garlic, fajita seasoning, ground cumin, and a sprinkle of kosher salt.
Step 5
Toss everything together until the vegetables are beautifully coated in the aromatic mixture.
Step 6
Spread this colorful medley evenly across the prepared baking sheet.
Step 7
Roast in the hot oven for 15 minutes, then give it a gentle stir and continue roasting for another 15 minutes, or until the veggies are tender and have developed a lovely golden hue.
Step 8
Once perfectly roasted, take them out of the oven and crown with rinsed pinto beans, crumbled cotija cheese, fresh cilantro, optional pepitas, sliced green onions, and a zesty squeeze of lime juice.
Step 9
Serve this delightful creation in four bowls and savor the vibrant flavors of your homemade fajita bowls!.