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1 medium head cauliflower, trimmed and thinly sliced
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1 medium red bell pepper, sliced
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1 medium onion, sliced
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3 tablespoons extra-virgin olive oil
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1 ½ teaspoons chili powder
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1 teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon salt
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¼ teaspoon ground pepper
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½ cup pico de gallo
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¼ cup chopped pickled jalapeño peppers
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Chopped fresh cilantro for garnish
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1 14-ounce can light-in-sodium refried beans, warmed
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12 corn tortillas, warmed
Cauliflower Fajita Skillet
Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you'd get at a restaurant.
Nutrition Information
213
Calories
12g
Carbohydrates
22g
Protein
788mg
Potassium
5g
Fiber
12g
Sugar
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