Description
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.
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
Instructions
- 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.
- 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.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned
- about 15 minutes more.
- Top vegetable mixture with pinto beans
- cotija cheese
- cilantro
- pepitas
- green onions
- and lime juice. Spoon into 4 serving bowls.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4