Salsa-Spiced Cauliflower Rice & Pinto Bean Fajita Bowl

Last Updated on May 6, 2025 by Christin Gillespie

This Salsa-Spiced Cauliflower Rice & Pinto Bean Fajita Bowl is a must-make healthy vegan recipe on your Mexican themed evening. It’s a full of flavor plant-based meal that is super easy-to-make & can definitely work for leftovers!

If you’re not a fan of cauliflower rice, you will be after you make this meal.

This vegan fajita bowl features all of your Mexican favorites but with a healthy twist. We’ve got the classic fajitas, pinto beans, & guacamole. But the star of this plant-based bowl is the cauliflower rice.

What makes the cauliflower rice super delish, is the addition of salsa (homemade or store-bought). Trust me, this inclusion is the perfect way to elevate the typical rice alternative. To say the least, you will not see cauliflower rice the same after devouring this pinto bean fajita bowl!

Why You’ll Love This Healthy Vegan Fajita Bowl Recipe

• Loaded with Mexican Flavor: Although this fajita bowl is on the healthier side, it still embodies that authentic Tex-Mex flavor that we all love.
• Vegetable Packed: Full of vibrant, as well as nourishing veggies, this vegan fajita bowl is loaded with wholesome ingredients.
• Perfect for Meal Prep: This Salsa-Spiced 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 + 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 foods store. 
• Organic Salsa: Homemade or store-bought both will work. 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 Red Onion: I highly recommend using a red onion for the fajitas & the guacamole.
• Organic Guacamole: A must for any Mexican bowl. The key to making the best homemade guacamole is to use ripe avocado(s).
• Organic Fresh Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Spices: Chili powder, ground cumin, sea salt, & black pepper.
• 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. Beans. Meanwhile, in a small saucepan, add the beans & heat over medium for 3 – 5 minutes, stirring often, until warmed through. Add the spices & mix well to combine. Turn the heat to the lowest setting to keep warm. 
2. Salsa-Spiced Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
3. 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.
4. Guacamole. In a medium-sized bowl, first mash the ripe avocado(s), by using the back of a fork, until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
5. 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 Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health foods store.
• Organic Salsa: Homemade or store-bought both will work. My current favorite brand is Siete Foods. 
• Organic Vegetables: Use your favorite color combo for the bell peppers – red, green, orange, or yellow!

Storing & Reheating

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

Fridge Storage. Transfer fajita bowl ingredients to separate air-tight 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 Mexican Bowl Recipes You’ll Love

• Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream
• Black Bean & Sweet Potato Quinoa Enchilada Bake
• Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso
• Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso

Sharing Is Caring!

If you make this plant-based meal 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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