Step 1

Preheat a large skillet over medium heat. Add a small amount of oil, if desired, or use a splash of water as needed. Cook the onion and bell pepper until softened, about 5 minutes.

Step 2

If using uncooked store-bought meat such as Beyond, add it to the pan now, along with the cauliflower florets. Cook, stirring and breaking up the beef, until hot, 5-7 minutes. If using pre-cooked, homemade vegan beef, add the cauliflower florets first, cook for 3-4 minutes until browned in some areas, then add the beef, and stir well.

Step 3

Stir in the garlic, chili powder, cumin, oregano, chipotle, and salt. Cook until fragrant, about 1 minute. Add the rice and tomatoes, including the liquid, and cook until the cauliflower is just fork tender, about 3 minutes.

Step 4

Fold in 1 cup shredded cheese (or about ¾ cup of homemade cheese). Taste for seasoning. If using homemade cheese, dollop more on top. Cover the skillet and reduce heat to low. Let sit for 3-4 minutes, or until the cheese is hot.

Step 5

For the remaining 1 cup shredded vegan cheese, if using, place in a bowl and add a splash of water. Microwave in 10-15 second intervals, stirring in between, until fully melted. Spoon onto the finished dish.

Step 6

Garnish with pickled jalapeños, and serve hot.