Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl

Upgrade your fiesta evening with this Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl recipe. It includes enchilada-spiced cauliflower rice, warm pinto beans, vibrant fajitas, & homemade guacamole. This 30-minute vegan meal is full of Mexican flavor, simple to make, & leftovers-approved!

While cilantro-lime cauliflower rice is always a hit, it’s time to upgrade it by including a pour of your favorite enchilada sauce. It’s a Mexican mix that you didn’t know that you needed.

Besides the enchilada-spiced cauliflower rice, we’ve got warm pinto beans, vibrant fajitas, & homemade guacamole. 

Without a doubt, this Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl will be a staple!

Why You’ll Love This Healthy Vegan Fajita Bowl Recipe

• Loaded with Flavor: Although this fajita bowl is on the healthier side, it still embodies that beloved Mexican flavor.
• Vegetable Packed: Full of vibrant as well as nourishing veggies, this vegan fajita bowl is loaded with good-for-you ingredients.
• Perfect for Meal Prep: This Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Beans: The beans are the staple for this fajita bowl, as they’re full of healthy fats & plant-based protein. I used organic pinto beans, but you can certainly use organic black beans.
• Organic Cauliflower Rice: Even though cauliflower rice isn’t technically rice, it looks like rice. You can find pre-made organic frozen cauliflower rice at your local health food store. 
• Organic Green Enchilada Sauce: Duh?! My current favorite brand is Siete Foods.
• Organic Bell Peppers: For the fajitas, of course! You can use red, green, orange, yellow, or any color combo.
• Organic Yellow Onion: For the fajitas, but any color will do.
• Organic Guacamole: A must for any Mexican bowl. The key to making the best homemade guacamole is to use a ripe avocado.
• Organic Fresh Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil because it’s neutral in flavor & can be used at high-heat temperatures.

How to Make 

1. Enchilada Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
2. Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell peppers, & onion. Sauté for about 5–7 minutes, stirring frequently, until slightly softened.
3. Guacamole. In a medium-sized bowl, first mash the ripe avocado by using the back of a fork until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
4. Serve. Divide the cauliflower rice, beans, & fajitas between serving bowls. Serve with guacamole & fresh cilantro. Enjoy!

Tips for Making Vegan Fajita Bowl Recipe Perfectly

• Organic Beans: Pinto or black beans work for this bowl.
• Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health food store.
• Organic Enchilada Sauce: Green or red will do. My current favorite brand is Siete Foods.
• Organic Vegetables: Use your favorite color combo for the onion & bell peppers.

Storing & Reheating

As mentioned above, this Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer fajita bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until it’s ready to be enjoyed.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer fajita bowl ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the fresh guacamole.

More Vegan Fajita Bowl Recipes You’ll Love

• Salsa-Spiced Cauliflower Rice & Pinto Bean Fajita Bowl
• Portobello Steak & Quinoa Fajita Bowl
• Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema
• Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
• Sheet Pan Jackfruit Enchilada Fajita Bowl
• Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso

Sharing Is Caring!

If you make this Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

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