Roasted Cauliflower Enchiladas at home
- Yield 8
- Prep 15 minutes
- Cook 45 minutes
Roasted Cauliflower Enchiladas at home is a casseroles recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 batch basic roasted cauliflower
- 1 batch red enchilada sauce
- 7-8 large flour tortillas
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepperjack)
- toppings: lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or whatever else sounds good!
Method
Warm oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
Prepare the roasted cauliflower and red enchilada sauce according to directions. Once the enchilada sauce is ready to go, pour 1/4 cup sauce into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface. Keep nearby.
Set a tortilla flat on a plate, and spoon a heaping tablespoon of enchilada sauce into the center of the tortilla. Spread it around evenly with a spoon. Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and roasted cauliflower. Roll up the enchilada, and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese, beans and cauliflower. Then pour the remaining sauce down the center of the pan of
Roast uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
Lift from the oven, finish with tons of toppings, and serve warm.
