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Name: Cauliflower Enchilada Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: •1 large cauliflower cut into florets; •1 (15 oz.) can black beans rinsed and drained; •2 cups red enchilada sauce; •1 cup corn; •3/4 cup sharp cheddar cheese grated; •3/4 cup monterey jack cheese grated; •1/2 cup cotija cheese crumbled; •1 tablespoon olive oil; •1 tablespoon chili powder; •1 teaspoon cumin; •1/2 teaspoon oregano; •kosher salt and freshly ground pepper to taste; •fresh cilantro finely chopped, garnish; •limes garnish

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INGREDIENTS

•1 large cauliflower ; cut into florets
•1 (15 oz.) can black beans ; rinsed and drained
•2 cups red enchilada sauce
•1 cup corn
•3/4 cup sharp cheddar cheese ; grated
•3/4 cup monterey jack cheese ; grated
•1/2 cup cotija cheese ; crumbled
•1 tablespoon olive oil
•1 tablespoon chili powder
•1 teaspoon cumin
•1/2 teaspoon oregano
•kosher salt and freshly ground pepper ; to taste
•fresh cilantro ; finely chopped, garnish
•limes garnish

INSTRUCTIONS

1.Preheat oven to 400º F.

2.Toss cauliflower florets in olive oil and season generously with salt and pepper, then spread them out in an even, single layer on a large baking sheet.

3.Place in oven and roast for 20-30 minutes, or until slightly caramelized and fork tender. Stir them and turn them over halfway through roasting.

4.Reduce oven temperature to 350º F.

5.Transfer cauliflower to a 9x13-inch baking dish and add beans and corn, then pour in enchilada sauce, and season with chili powder, cumin and oregano.

6.Season with salt and pepper, then stir everything together until evenly coated.

7.Sprinkle with cheddar cheese and monterey jack, then place in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.

8.Remove from oven and serve hot with cotija cheese crumbles on top, fresh cilantro and a squeeze of lime. Enjoy!

NOTES

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Cauliflower Enchilada Bake

•1 large cauliflower cut into florets
 •1 (15 oz.) can black beans rinsed and drained
 •2 cups red enchilada sauce
 •1 cup corn
 •3/4 cup sharp cheddar cheese grated
 •3/4 cup monterey jack cheese grated
 •1/2 cup cotija cheese crumbled
 •1 tablespoon olive oil
 •1 tablespoon chili powder
 •1 teaspoon cumin
 •1/2 teaspoon oregano
 •kosher salt and freshly ground pepper to taste
 •fresh cilantro finely chopped, garnish
 •limes garnish

1.Preheat oven to 400º F.
2.Toss cauliflower florets in olive oil and season generously with salt and pepper, then spread them out in an even, single layer on a large baking sheet.
3.Place in oven and roast for 20-30 minutes, or until slightly caramelized and fork tender. Stir them and turn them over halfway through roasting.
4.Reduce oven temperature to 350º F.
5.Transfer cauliflower to a 9x13-inch baking dish and add beans and corn, then pour in enchilada sauce, and season with chili powder, cumin and oregano.
6.Season with salt and pepper, then stir everything together until evenly coated.
7.Sprinkle with cheddar cheese and monterey jack, then place in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
8.Remove from oven and serve hot with cotija cheese crumbles on top, fresh cilantro and a squeeze of lime. Enjoy!

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Nutrition

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Serving Size: 1 Recipe (0g)
Recipe Makes: 1 Recipe

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.