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Roasted Cauliflower Enchiladas
Ingredients
  • 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!
Steps
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