This one-pot, 30-minute meal is a fun and flavorful Tex Mex dish that will win over the whole family. You can serve it on its own as a hearty, veggie-forward bowl or wrapped in tortillas as a delicious and healthy burrito.
Heat a large skillet over a medium-high heat and when the oil is hot, add the garlic. Heat for 15-30 seconds, or until the garlic is fragrant.
Turn the heat to medium and add the ground turkey (or meatless crumbles) and dried spices. Break up the turkey (or meatless crumbles) and allow it to brown.
While the turkey (or meatless crumbles) is browning, drain the diced tomatoes and black beans (you can use one strainer or sieve at the same time for both).
When the turkey (or meatless crumbles) is cooked through, add the drained tomatoes, beans, and the can of green chiles (with their liquid). Stir and cook until the liquid is bubbling.
Add the riced cauliflower (no need to thaw, if frozen) and stir well. Allow the mixture to cook over the medium heat, stirring occasionally, until the cauliflower is tender, about five minutes.
While the turkey-cauliflower mixture is cooking,shred the Cheddar cheese (if not yet shredded).
Top the turkey-cauliflower mixture with the shredded Cheddar cheese. Place a lid on the skillet and allow it to cook until the cheese is melted, about three minutes.
While the cheese is melting, chop your avocado,tomato, red onion, and cilantro.
Top the skillet with the avocado, tomato, red onion, and cilantro (or serve the toppings on the side, if preferred) and serve immediately either on its own or wrapped in tortillas.
Notes
Do Ahead or Delegate: rice the cauliflower (if not using pre-riced cauliflower), mince the garlic, shred the cheese (if not using pre-shredded cheese).