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  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6" each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped
  • Vegetable Filling:
  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper
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