Ingredients
1 tbsp. extra-virgin olive oil, plus more if needed
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1 c. large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
2 c. shredded rotisserie chicken
1 c. (15-oz.) can black beans, drained and rinsed
1 c. corn kernels (fresh, canned, or thawed frozen)
1 c. chopped tomatoes
2 jalapeños, thinly sliced
1/4 c. freshly chopped cilantro
1 c. shredded cheddar
1 c. shredded Monterey jack
Lime wedges, for serving
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Step 2Put grated cauliflower in a clean dishtowel and twist to drain excess liquid. Step 3Add a splash more oil to skillet if it seems dry, then add drained grated cauliflower and season with salt and pepper. Cook, stirring occasionally, until tender,
3 to 5 minutes, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños, and cilantro. Step 4Top with cheeses and cover with lid to let melt, 2 minutes. Step 5Serve with limes.
Have you made this recipe? Let us know how you like it in the comments below. Editor’s Note: This recipe was edited on September 30, 2020 to provide more context about the dish. The recipe title was also changed.
