Cauliflower Enchilada
We have been told for years to choose vegetables that are dark green as they have the most health benefits. I'm here to tell you that cauliflower is the exception! Cauliflower contains many antioxidants and phytonutrients that have been shown to protect us against cancer. The fiber contained in cauliflower also helps with satiety, weight loss and a healthy digestive tract. Fall is a great time to take advantage of cold crops. My daughter, who visited a farmer's market in Pennsylvania, brought back fresh cauliflower. During the work week, I needed something fast to make for supper. This was the result. I hope your family likes it as much as mine.
Cauliflower Enchilada
- 8 corn tortillas
- 8 ounces sliced mushrooms
- 2 cups chopped cauliflower
- 1 can black beans
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Salt and pepper to taste
- Enchilada sauce
- Cheddar cheese (optional)
Directions:
- Preheat oven to 350 degrees.
- In a 9x9 casserole dish, add 1/4 cup enchilada sauce and swirl to coat, set aside.
- In a skillet add 1/4 cup of water and cauliflower, cover and steam for several minutes. Add mushrooms and continue to steam for another few minutes. Add seasonings.
- Arrange four corn tortillas in the corners on the dish. Add half of the prepared cauliflower and mushroom mixture. Top with additional corn tortillas and add remaining mixture.
- Pour enchilada sauce over mixture. Sprinkle cheese, if using, over top of sauce.
- Bake for 15 minutes or until the cheese is melted or the sauce is bubbling.
- Serve with fresh guacamole.
