Separate the veggies (peppers, mushrooms and onions) and beans on two parchment lined cookie sheets.
Put the lime juice and half of the cilantro and spices on the veggies, drizzle with oil if using and mix with your hands. Spread out across the sheet.
Put the other half of the cilantro and spices on the beans, drizzle with oil if using and mix with your hands. Spread out across the sheet.
Bake for 30 minutes.
Meanwhile, make the Spanish rice. When done, mix in the riced cauliflower if using. If you are using frozen, just put it right into the hot rice and it will defrost. Heat a little as necessary to warm it back up. Set aside.
Prep any toppings you are using.
When the veggies and beans are done, serve as you desire! We like to do both bowls and inside tortillas.
The riced cauliflower is optional, I liked adding it for an extra dose of veggies. You will have more rice/cauliflower rice side if you do this, but it’s great added to burritos or bowls the next day! I added about 2 cups and had enough total extra for another dinner.
You can add any other toppings and sides you like.
Instead of the spices I added, you can also add a ready fajita seasoning packet, just make sure the total amount is the same. Or adjust to meet your flavor preference.
We made these as a bowl and served in tortillas.
Nutrition facts and total cost include the fajita portion and the Knorr brand Spanish rice side only, other sides and toppings will change the total nutrition. See individual sides and toppings to calculate total.