Chicken and Cauliflower Fajita “Casterole”

We slightly missed the boat on this and made it on May 6 rather than Cinco de Mayo (oops). That said, the delay didn’t impact the flavour! This one turned out great…with the characteristic depth of fajitas (and some added heat). What made it different from a traditional fajita was that we turned the ingredients into a cast iron casserole (Casterole, if you will). We also used riced cauliflower instead of fajita wraps or rice. Given that this had a ton of veggies and two different proteins built in, we served our meal without any sides. That said, Spicy Cilantro Cucumber Salad or Fiesta Corn Salad would be great with this (and corn cooked in with the other ingredients would be solid too!).

Time: 45 Minutes


  • 1/2 Cauliflower (or pre-made cauliflower rice)
  • Ground Chicken
  • 1 Can of Black Beans
  • 4-5 Roma Tomatoes
  • Onion
  • Garlic
  • Red Bell Pepper
  • Green Bell Pepper
  • Jalapeños (quantity TBD depending on how much heat you want)
  • Cilantro Leaves
  • Shredded Taco Cheese
  • Ground Cumin
  • Chili Powder
  • Optional: Avocado


  • Prep all of your veggies:
    • Slice your onion
    • Peel and slice your garlic
    • Slice your bell peppers
    • Dice your jalapeno
    • Cut your tomato into chunks
    • Rinse your beans
    • Rice your cauliflower using the shredding attachment of your food processor (or a box grater)
  • Heat some oil in a Dutch Oven, and add your onions, garlic, bell peppers, and jalapeños. Sprinkle in your chili powder and cumin as well, and allow to sauté until your your veggies soften and deepen in colour (except for your onions, which will turn opaque).
  • As your veggies cook, heat another large pan with some oil, and add your cauliflower. Sprinkle in some cumin and chili powder, and cook until it just begins to caramelize.
  • When your Dutch oven veggies are ready add your ground chicken and cilantro. Cook to brown your chicken, and break it up with a spatula into smaller bits.
  • Add your beans and tomatoes, and stir to combine. Cook until the tomatoes begin to break down.
  • Add your cooked cauliflower into the Dutch oven, stir to combine, and cover with your lid. Allow to cook for a few more minutes so the liquid from the tomato can cook off a bit.
    • If you’re using avocado, slice it while your meal cooks with the lid on.
  • Add and stir in your cheese to melt.
  • Plate, devour, and enjoy!

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