
How To Make Roasted Cauliflower Enchiladas
Go for a flavorful and healthy meal for breakfast with these cauliflower enchiladas made with homemade enchilada sauce. A decadently vegetarian dish.
Serves:
Ingredients
- 1cauliflower
- 1red enchilada sauce
- 8pcsflour tortillas
- 15ozpinto beansrinsed and drained
- 8ozshredded cheese recommend either a Mexican blend or Pepperjack
Instructions
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Heat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray.
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Prepare the roasted cauliflower and red enchilada sauce according to directions.
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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. Set aside.
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Place 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.Â
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Add 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.Â
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Repeat with the remaining tortillas, cheese, beans, and cauliflower then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
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Bake uncovered for 20 to 25 minutes until the enchiladas are heated through and the tortillas are a bit crispy.
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Remove from the oven, garnish with tons of toppings, and serve warm.
Nutrition
- Calories:Â 463.45kcal
- Fat:Â 14.16g
- Saturated Fat:Â 6.31g
- Trans Fat:Â 0.34g
- Monounsaturated Fat:Â 4.40g
- Polyunsaturated Fat:Â 1.70g
- Carbohydrates:Â 61.42g
- Fiber:Â 10.89g
- Sugar:Â 3.91g
- Protein:Â 23.54g
- Cholesterol:Â 28.92mg
- Sodium:Â 574.58mg
- Calcium:Â 347.46mg
- Potassium:Â 1046.93mg
- Iron:Â 4.68mg
- Vitamin A: 74.56µg
- Vitamin C:Â 38.78mg
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