Chicken & Cauliflower Rice Enchilada Casserole

1. Preheat oven to 350ºF. If using quinoa or rice, cook it according to package instructions. Prepare the rest of the recipe while it cooks.
2. In a large oven-safe skillet or dutch oven, warm 1 tbsp olive oil over medium heat. Add chopped bell peppers and onions and sauté for a couple minutes until they begin to soften and become fragrant.
3. If you’re using cauliflower rice, pour the riced cauliflower into the skillet with the onions and bell peppers. Continue to sauté until warmed through. (Otherwise, add the cooked quinoa/rice from step 1).
4. Add black beans, shredded chicken, and enchilada sauce, and mix everything until evenly combined. Season to taste with salt and pepper.
5. Sprinkle cheese on top, then place in the oven until the cheese melts, about 3 minutes. You can also set the oven to broil to get the cheese bubbly and golden, but make sure you watch it closely so it doesn’t burn!
6. Remove from oven and garnish with sliced avocado, chopped cilantro, and green onions or chives. Serve with lime wedges on the side. Enjoy!