Roasted Cauliflower Enchiladas
Ingredients
The filling
-
1
head
cauliflower
-
2
cans (15-ounce)
pinto beans
-
7–8
large
flour tortillas
-
1
bag (8-ounce)
shredded cheese
The sauce
-
1
batch
red enchilada sauce
Toppings
-
to taste
sliced avocado
-
to taste
chopped fresh cilantro
-
to taste
crumbled queso fresco
-
to taste
pepitas
Instructions
- Preheat the oven to 350°F and grease a baking dish.
- Prepare the roasted cauliflower by cutting it into florets and tossing with oil, salt, pepper, and garlic powder, then roast for 25-30 minutes.
- Make the enchilada sauce by preparing a roux, sautéing spices, whisking in broth, and simmering until thickened.
- Assemble the enchiladas by placing a tortilla on a plate, adding sauce, cheese, beans, and roasted cauliflower, then rolling it up.
- Place the rolled enchiladas in the baking dish, pour remaining sauce on top, and spread evenly.
- Bake for 20-25 minutes until heated through and tortillas are crispy.
- Remove from the oven, add toppings, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
12g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
25mg
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