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
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
- In 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.
- Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
- Add 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.
- Top with cheeses and cover with lid to let melt, 2 minutes.
- Serve with limes.