Ingredients
1cauliflower
1red enchilada sauce
8pcsflour tortillas
15ozpinto beansrinsed and drained
8ozshredded cheese recommend either a Mexican blend or Pepperjack
Preparation
Heat oven to 350 degrees 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.
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.
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 to 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.
