Roasted Cauliflower Enchiladas
Roasted cauliflower, beans, cheese, and red enchilada sauce bake into cozy enchiladas with crisped tortillas and plenty of savory bite.
Prep 20 min · Cook 25 min · Total 45 min · Makes 1 9x13-inch pan (8 servings)
Ingredients
- Garnish
- Cooking spray
Directions
- Set the oven to 350°F. Mist a 9×13-inch baking dish lightly with cooking spray. Make the roasted cauliflower and the red enchilada sauce as directed. When the sauce is finished, add 1/4 cup to the baking dish and use a spoon to sweep it across the bottom so the surface is covered. Put the dish aside.
- Lay a tortilla on a plate. Spoon a heaping tablespoon of enchilada sauce into the middle, then smooth it over the tortilla. Add 1/4 cup of shredded cheese in a strip down the center, followed by a spoonful of beans and roasted cauliflower. Roll the tortilla closed and tuck it into the baking dish with the seam underneath. Continue the same way with the rest of the tortillas, cheese, beans and cauliflower. Pour the remaining sauce down the center of the pan, then spread it around with a spoon.
- Bake the enchiladas uncovered for 20-25 minutes, until they are hot through and the tortillas have crisped a bit.
- Take the dish out of the oven, add plenty of garnish, and serve warm.