What You'll Need
Tools
Tortilla Press or rolling pin
Comal or nonstick pan
Tea Towel
Baking sheet
Skillet
Whisk
Large mixing bowl
Cast-iron pan
13-by-9-inch baking dish
Foil
Cauliflower
1 small cauliflower, broken into small florets (about 4 cups / 430 g)
2 tablespoons avocado oil
1- 1⁄2 tablespoons taco seasoning
For the Enchilada Sauce
3 tablespoons /45 ml avocado oil
2 cloves garlic, chopped
3 tablespoons / 25 g All Purpose Flour
2 teaspoons chili powder
1 teaspoon cumin
1⁄4 teaspoon dried oregano
3 tablespoons / 45 g tomato paste
2 cups / 480 ml vegetable broth
2 teaspoons apple cider vinegar
1⁄4 teaspoon sea salt
Freshly ground pepper
For the Enchilada Filling
1 (6-ounce / 170 g) jar roasted red peppers, drained and chopped
1 (13-ounce / 368 g) can pinto beans, drained
1⁄4 cup / 80 g sundried tomatoes, minced
1 teaspoon smoked paprika
Juice of 1 lime
1⁄2 cup / 10 g chopped cilantro + more for serving
4 ounces / 113 g mild green chiles
2-1⁄2 cups / 285 g shredded Mexican-blend cheese, divided
10 small Homemade Masa x Wheat Tortillas
Garnish
Quick pickled red onions (see Warm Purple Barley Grain Bowl with Roasted Beets for recipe)
Sour cream
Avocado
Lime wedges
Directions
Make the homemade tortillas
Follow the recipe: Homemade Masa x Wheat Tortillas to make your homemade tortillas from scratch!
Roast cauliflower
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Preheat the oven to 400°F / 200°C.
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Collect the cauliflower on a baking sheet, drizzle it with the oil and taco seasoning, and toss to coat. Spread in an even layer and roast for 25 to 30 minutes, stirring halfway through, while you prepare the rest of your bits.
Make enchilada sauce (while cauliflower roasts)
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In a skillet over medium heat, warm the avocado oil. Add the garlic and sauté until fragrant, just a minute.
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Add the flour and dry spices and cook until toasty, 1 to 2 minutes.
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Whisk in the tomato paste to combine. While you continue whisking, slowly add the broth until smooth and combined. Simmer the sauce for 5 minutes to thicken. Turn off the heat.
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Stir in the vinegar, salt, and pepper.
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In a large mixing bowl, combine the red peppers, drained beans, sun dried tomatoes, smoked paprika, and all the bits from the cauliflower pan. Add the lime juice, cilantro, green chiles, and half of the cheese. Stir to mix.
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Heat the tortillas over a gas stovetop or in a cast-iron pan, until just toasty and pliable. Create an assembly line.
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Pour about 1/2 cup / 120 ml of enchilada sauce into the bottom of a 13-by-9-inch (or similar) baking dish.
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Put a heaping 1/4 cup / 60 ml of filling down the center of each tortilla and roll.
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Place it seam-side down and repeat with the remaining tortillas and filling.
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Pour enchilada sauce over the tops of the enchiladas and sprinkle the remaining cheese over the top. Cover them loosely with foil and bake for 15 minutes.
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Remove the foil, turn the heat up to 450°F / 230°C and bake another 10 minutes until the cheese just browns on top.
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Out of the oven, sprinkle with fresh cilantro. Serve them with pickled onions, sour cream, avocado, and wedges of fresh lime.
Serves 6.
This recipe has been reprinted with permission from Around Our Table by Sara Forte (Hardie Grant North America).
