Cauliflower Rice and Beans Fajita 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) (Optional)
- 2 green onions, thinly sliced
- 1 lime, juiced
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Instructions
- Preheat the 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.
- Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
- Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
Source
Original recipe: View Original