cauliflower rice and beans fajita bowls

Name: cauliflower rice and beans fajita bowls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Cauliflower (2 pounds riced cauliflower); 1 piece Red Bell Pepper (1 red bell pepper, sliced, or more to taste); 1 piece Red Onion (1 small red onion, halved and sliced); ¼ cup Extra Virgin Olive Oil (0.25 cup extra-virgin olive oil); 4 cloves Garlic (4 cloves garlic, grated); 1 ½ tbsp Fajita Seasoning (1.5 tablespoons fajita seasoning); 2 tsp Cumin Powder (2 teaspoons cumin powder); 1 ½ tsp Kosher Salt (1.5 teaspoons kosher salt); 1 can Pinto Beans (1 (15.5 ounce) can pinto beans, rinsed and drained); 4 oz Crumbled Cotija Cheese (4 ounces crumbled cotija cheese); ½ cup Cilantro (0.5 cup chopped fresh cilantro); ½ cup Pumpkin Seeds (0.5 cup pepitas (pumpkin seeds)); 2 pieces Scallion (2 green onions, thinly sliced); 1 piece Lime (1 lime, juiced)

60 minAmerican

Servings4

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Vegetarian
Pescatarian

Steps

1preheat the oven to 425 degrees f (220 degrees c).
2cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
3combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated.
4spread vegetable mixture onto the prepared baking sheet.
5roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
6top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice.
7spoon into 4 serving bowls.