Cauliflower Rice and Beans Fajita Bowls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 515kcal


  • 2 pounds riced cauliflower
  • 1 red bell pepper, sliced, or more to taste
  • 1 small red onion, halved and sliced
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 1 1/2 tablespoons fajita seasoning
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 4 ounces crumbled cotija cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup pepitas (pumpkin seeds) (optional)
  • 2 green onions, thinly sliced
  • 1 lime, juiced


  • 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.


A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.
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