3 cups cauliflower rice (about ½ medium cauliflower) see recipe below

Using a large saucepan sauté onions in olive oil for 3 - 5 minutes until translucent

Turn the heat to high and add beef, jalapeno pepper, chili powder, garlic, cumin, oregano and cayenne pepper. While stirring, cook the beef until slightly browned.

Add salt and ½ cup tomato sauce. Cover and simmer over low heat for 15 minutes

Preheat oven to 400 F and brush a 3-quart (9x12-inch) casserole dish with olive oil

Place beans and zucchini in a food processor and process until it resembles refried beans. Add to beef mixture with cauliflower rice and cook until heated through about 5 minutes. Stir in 1 ¼ cup of cheddar cheese and set aside

Layer casserole dish with 1/3 of the chard leaves, then ½ the burrito mixture and repeat ending with chard leaves

Whisk together the remainder of tomato sauce and chicken broth and pour over the casserole. Cover with foil and bake for 35 minutes. Remove foil and sprinkle with remainder of cheese. Bake for 5 more minutes

Remove from the oven and rest for 15 minutes before serving