Roasted Cauliflower And Poblano Enchiladas
Are you looking for a delicious and cozy meal to spice up your dinner rotation? Look no further than this mouthwatering recipe for Roasted Cauliflower and Poblano Enchiladas! Packed with flavorful ingredients and a touch of Mexican flair, these enchiladas are sure to become a new family favorite.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Place the cauliflower florets on the baking sheet and drizzle with olive oil. Season with salt, pepper, cumin, and chili powder. Toss to coat evenly.
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Roast the cauliflower in the preheated oven for about 20-25 minutes, or until golden and tender.
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While the cauliflower is roasting, char the poblano peppers over an open flame or under the broiler until the skin is blackened. Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skin, remove the seeds, and dice the peppers.
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In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced poblano peppers, cooking for an additional 2-3 minutes.
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Stir in the roasted cauliflower, black beans, corn, and 1 cup of enchilada sauce. Cook for a few more minutes until heated through. Season with salt and pepper to taste.
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Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
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Warm the corn tortillas briefly in the microwave to make them pliable. Spoon the cauliflower mixture into each tortilla, roll them up, and place them seam side down in the prepared baking dish.
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Pour the remaining ½ cup of enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
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Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition Facts
Serving size: 1 enchilada- Calories
- 380 kcal
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 9 g
- Sugars
- 8 g
- Protein
- 18 g
Enjoy these Roasted Cauliflower and Poblano Enchiladas hot out of the oven, paired with a side salad or Mexican rice for a complete and satisfying meal. This recipe is perfect for a cozy night in or for entertaining guests with its vibrant flavors and comforting appeal. Feel free to customize the filling with your favorite ingredients such as spinach, mushrooms, or zucchini for a personalized touch. A true crowd-pleaser, these enchiladas are bound to become a regular feature at your dining table.