INGREDIENTS
1 tbsp
vegetable oil
2
chipotle peppers in adobo, finely chopped
1 tsp
garlic powder
1 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
black pepper
4
boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
3 cups
cauliflower florets
1 cup
cooked black beans, drained and rinsed
1 cup
charred corn
1
avocado, sliced or cubed
1/2 cup
chopped cilantro
1
lime, sliced into wedges
olive oil
sea salt and freshly ground black pepper
Crema
Pico de Gallo
Shredded Monterey Jack