1 tbsp. Canola oil (I always cook with canola and prefer to use olive oil in salads) , plus more if needed
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1 cup large head cauliflower, grated, or 4 cups riced cauliflower
Freshly ground black pepper
1 tbsp. tomato paste
2 cup shredded rotisserie chicken
1 cup can black beans, drained and rinsed
1 cup corn kernels
1 cup chopped tomatoes (I always peel my tomatoes)
1 jalapeño, thinly sliced
1 c. shredded cheddar
1 c. shredded Monterey jack
Lime wedges and small flour tortilla, 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, jalapeño.
Top with cheeses and cover with lid to let melt, 2 minutes.
Serve with limes and tortillas