Chessy Mexican Cauliflower

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
• 3-4 c. cauliflower, grated
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. tomato paste
• 1 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

Directions

1. 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. 
2. Put grated cauliflower in a clean dishtowel and twist to drain excess liquid. 
3. 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 black beans, corn, tomatoes, jalapeños, and cilantro. 
4. Top with cheeses and cover with lid to let melt, 2 minutes. 
5. Serve with limes.

Optionally, add some shredded chicken with the beans/corn/tomatoes or to individual servings