This roasted cauliflower enchiladas recipe is super hearty and flavorful, made with my favorite homemade enchilada sauce, and deliciously vegetarian (or it can be made vegan, if you prefer).
- 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!
- Heat 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. Set aside.
- 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. 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 enchiladas, and use a spoon to spread it around evenly.
- Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
- Remove from the oven, garnish with tons of toppings, and serve warm.