Rajas Veggie Fajita Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 people
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Calories
248 kcal
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Course
Main Course
Rajas Veggie Fajita Bowls
Description
The black beans are cooked in an Instant Pot with red onion, garlic, bay leaf, oregano, cumin, paprika, and chipotle peppers in adobo for a deep smoky and spiced flavor. The slow-pressure cooking softens the beans thoroughly. The sautéed Rajas fajita vegetables—poblano and bell peppers with slices of red and yellow onions—are cooked until semi-soft, seasoned with salt, pepper, and lime juice to brighten the flavors.
Cauliflower rice is prepared by pulsing cauliflower florets to a rice-like texture and briefly cooking with olive oil and thinly sliced dinosaur kale, giving a green, lightly cooked vegetable base. The final bowl layers the sautéed vegetables on the cauliflower rice with the seasoned black beans and is finished with a scoop of homemade guacamole, adding creaminess and freshness.
This bowl offers a low-carb, vegetable-forward meal with a variety of textures and smoky, tangy, and fresh flavor elements. White or brown rice can substitute the cauliflower rice if not following a low-carb diet.
Ingredients
For the Black Beans
- 1 red onion finely diced
- 6 cloves garlic roughly chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon oregano dried
- 1 teaspoon cumin
- ½ teaspoon paprika
- 3-4 chipotles in adobo
- 1 pound pinto beans dry
- 1 teaspoon kosher salt
- 6 cups water
For the Rajas Fajita Veggies
- 2 poblano pepper 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 guacamole homemade
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 do not follow a low-carb diet, white or brown rice is a good alternative to the cauliflower rice base.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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