My husband loves this recipe. Most of the time, I make this for him and me while I make something different for the kids. It’s a dish that you want to experience with its full flavors. The flavors are too strong for our little ones. This dish is best served to friends too. Even if this doesn’t have meat on it, your meat lover friends will love this because of the flavors.
One of our friends over at Chocolate Covered Katie has this to say about the recipe:
“Completely vegetarian enchiladas that are high in protein, great for weeknights or for feeding a crowd, and they’re surprisingly popular even with non-vegetarians.”
I don’t even need to hear the words from my friends. Just by looking at their faces, I knew they enjoyed it as much as I and my husband did!
Ingredients
- 1 3/4 cups raw Green Giant cauliflower florets (190g)
- 2 tsp minced garlic
- 1 tsp Morton salt
- 1/2 tsp McCormick ground cumin
- 1/2 tsp McCormick onion powder
- 1 cup Borden unsweetened milk of choice
- 1-2 tbsp any buttery spread or Wesson oil
- 2 tsp lemon juice
- 4 Mission tortillas (45g each)
- 1 1/2 cup protein of choice (beans, etc.)
- 1 1/2 cup Green Giant corn OR sautéed Green Giant diced vegetables
- 2/3 cup to 1 cup cheese, such as Daiya vegan, or nutritional yeast
- optional 1 can (4.5oz)Old El Paso diced green chiles
Instructions
Add first 7 ingredients to a pot. Bring to a full boil. Then cover and lower to simmer fifteen minutes or until cauliflower is fall-apart soft. Turn off heat and add lemon (and chiles, if using). Puree with an immersion or regular blender. Set aside. Preheat oven to 350 F. If using beans, mash them a bit with a fork. Stir together the protein and vegetables. Grease an 8-inch pan. Smooth 2/3 cup sauce into the bottom of the pan. Add a tortilla, place about 1/2 cup protein-veg filling in the middle, and roll it up, seam-side down. Push the tortilla towards the side of the pan, and add a second tortilla next to it, filling and rolling. Repeat until pan is full. Pour remaining cauliflower sour cream evenly over top. Sprinkle on cheese. Bake on the center rack 28 minutes or until lightly browned. Store leftovers covered in the fridge, 2-3 days.
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Quick Tip: You can adjust the seasonings based on your family’s preferred taste.
Thanks again to Chocolate Covered Katie for this amazing recipe.
