Rajas Veggie Fajita Bowls
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
6 people
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Calories
248 kcal
-
Course
Main Course
Rajas Veggie Fajita Bowls
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Rajas Veggie Fajita Bowl with Instant Pot Beans are legit the most perfect lunch or dinner and GREAT for meal prep!
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Ingredients
For the Black Beans
- 1 red onion finely diced
- 6 cloves garlic roughly chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 3-4 chipotles in adobo
- 1 pound dry pinto beans
- 1 teaspoon kosher salt
- 6 cups water
For the Rajas Fajita Veggies
- 2 poblano peppers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- ½ red onion, thinly sliced
For the Cauliflower rice
- 4 cups cauliflower florets
- 1 bunch dinosaur kale thinly sliced
- 1 tablespoon olive oil
Topping
- 1 recipe homemade guacamole
Instructions
For the Black Beans
- Turn the instant pot to saute. Add the oil, red onion and garlic and saute for 3-4 minutes. Add the spices and peppers and stir to combine. Add the dry beans, salt, and water in the bowl of the Instant Pot and give it a stir. Cover with the lid, and be sure to turn the vent at the top to the "sealed" position. Set the Instant Pot to cook for 45 minutes on the Chili setting. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid. Drain the beans from most of their liquid and store them in an airtight container the fridge or freezer until ready to use.
For the Rajas Fajita Veggies
- While the beans are cooking, saute the veggies until semi-soft and season with salt, pepper and lime juice.
For the Cauliflower rice
- Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches and don’t over process or it will get mushy. In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted. Add the cauliflower and saute, until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice to help remove any bitterness from the raw cauliflower.
Assembly
- Portion the Cauliflower rice into 4 serving bowls. Add a spoonful of the beans to each bowl and a spoonful of the fajita veggies. Top with plenty of guacamole and serve.
Notes
- If you aren't low-carb, feel free to use white or brown rice as your base.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
36g
(12%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
449mg
(19%)
Potassium
919mg
(26%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
5398IU
(108%)
Vitamin C
172mg
(191%)
Calcium
202mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 449mg | 19% |
| Potassium | 919mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 5398IU | 108% |
| Vitamin C | 172mg | 191% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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