Easy Veggie Fajitas & Cilantro Cauliflower Rice with Black Beans

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No time. Sometimes you look at the upcoming week and think, “There is no time!”  If I don’t have a meal already prepared during a busy week, my meal will consist of spicy peanuts, garlic stuffed olives, and whatever dip I can find. 

Easy Veggie Fajitas and Cilantro Cauliflower Rice are an easy meal for those crazy weeks. Make a bowl, put it in a tortilla, or eat with a tofu scramble for breakfast. And don’t forget the sides! I serve with pickled slaw, salsa, my lazy guacamole, dairy-free sour cream, and chips. 

Feel free to substitute any of the veggies I chose for the fajitas. I like to keep mine colorful. No need to run out to buy fajita spice mix with The Pinning Mama’s mix. You will only need a tbsp for this recipe but keep the rest in the a little ziplock for later. 


Veggie Fajitas –

  • 2 portabella mushrooms, destemmed and sliced
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 poblano pepper, sliced
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 tbsp of olive oil
  • 1 tbsp of fajita spice mix*
  • Salt to taste, if needed

Serves 5 – 6

Cilantro Cauliflower Rice with Black Beans (adapted from Skinnytaste.com) –

  • 1 medium cauliflower, riced
  • 3 garlic cloves, minced
  • 1/4 cup of green onion, chopped
  • 1/4 cup of cilantro, chopped
  • 1 cup of black beans, drained and rinsed
  • 4 tbsp of lime juice
  • 1 tbsp of olive oil
  • Salt and pepper to taste

Serves 5 – 6

*Fajita Spice Mix (from The Pinning Mama) –

  • ¼ cup of chili powder
  • 2 tbsp of ground cumin
  • 1 tbsp of salt
  • 3 tsp dried oregano
  • 2 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of dried parsley

For the fajitas, heat the olive oil in a large skillet or pan. Once hot, add the veggies and stir frequently. When the veggies start to cook down (about 5 minutes), stir in the spice mix. Continue to cook another 4-5 minutes until veggies are cooked through, but still slightly firm. Serve in bowl or a tortilla, however you choose!

For the rice, process cauliflower** then heat olive oil in a large pan. Add in green onion and garlic, careful not to burn. Stir in the cauliflower rice and then cover. Cook on medium high for about 7-8 minutes, adding black beans halfway through. Stir when needed. Remove from heat. Mix in cilantro, lime juice, and salt as needed. Serve immediately.

**I recommend splitting this up into 4 – 5 rounds. For the cauliflower and the following ingredients, blend for 7 – 10 seconds. Ingredients should just be finely chopped, not over-processed.