Ingredients

The following ingredients have 3 Servings
  • 1 head cauliflower, riced
  • 2 cups shredded rotisserie chicken
  • 1/2 a medium onion, finely chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen corn
  • 1 cup cherry tomatoes, chopped
  • 1 cup Cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 2 jalapenos, thinly sliced
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper, to taste
  • Lime wedges, for serving

Instruction

  • In a food processor, pulse cauliflower until it becomes fine grains, resembling rice. Set aside.
  • In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, about 5 minutes. Add garlic, oregano, and cumin, and cook until fragrant, just 1 minute.
  • Add more olive oil if needed, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3-5 minutes.
  • Add tomato paste and stir until well combined. Add chicken, black beans, corn, tomatoes, jalapenos, cilantro, and stir until combined.
  • Top with both cheeses, cover and cook until cheese has melted, about 3 minutes. Serve immediately with lime wedges. Enjoy!