Cauliflower Fajita Skillet

Ingredients

• 1 medium head cauliflower, trimmed and thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/2 cup pico de gallo
• 1/4 cup chopped pickled jalapeño peppers
• Chopped fresh cilantro, for garnish
• 1 14-ounce can light-in-sodium refried beans, warmed
• 12 corn tortillas, warmed

Instructions

1. Position a rack in top third of oven and place a large cast-iron skillet on it. Preheat to 425°F.
2. Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat. Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated. Carefully add the mixture to the hot pan. Roast, stirring once, until the vegetables are tender, about 30 minutes.
3. Set broiler to high. Broil the vegetables until lightly browned, about 2 minutes.
4. Top the vegetables with pico de gallo, jalapeños and cilantro, if desired. Serve with refried beans and tortillas.