2 chicken breasts (cooked as desired - optional) 3 bell peppers (diced - red, yellow, orange) 1 cup organic mexican cheese ¼ onion (diced) 2 jalapeños (seeds removed - diced) 2 cans organic black beans (rinsed) 1 cup vegetable broth 2 cups cauliflower rice Seasonings: ½ tsp cayenne pepper, 1 tsp chili powder, 1 tsp cumin Salt, pepper, 2 cloves garlic, minced (or powder) Optional toppings: sliced green onions, sour cream, salsa, cilantro
In a large pan, over medium heat, sauté in 1 tbsp of oil: garlic, onion, jalapeño for 3 minutes. Add broth and black beans and cook for 5 minutes. Mash the beans a little to make more of a refried consistency. Cook until it does not have a watery consistency. In a separate pan, over medium heat place the diced peppers and sauté in oil with the rest of the seasonings for about 5 minutes or until slightly tender. Stir in the cauliflower rice and cook for about 2-3 more minutes. In a lightly greased 9x9 baking dish spread the bean mixture. Top with the pepper and cauliflower rice mixture and cheese. Cover loosely and bake 20 minutes at 350 degrees F. Remove the covering and bake another 10 minutes or until the cheese is golden. Let cool for a few minutes and top with desired toppings.