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Organic White Corn Tortillas
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Instructions
Preheat oven to 400°. Cut the cauliflower into small crowns and cut the onions and pepper into small pieces
In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil
Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned
Remove and let them cool for a few minutes
While veggies are roasting, grill the two corn on the cobs
Remove from the grill and strip the corn into a bowl
Add about ½ of the Italian parsley to the bowl and leave the rest for garnish
Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl
Mix well then warm up the tortillas in a pan
Spray a baking dish (10.25” Square)
Start with layering 4 tortillas
Spread about 1 cup worth of enchilada sauce
Layer with the mixed veggies and repeat the layer one more time
Layer with the last four corn tortillas and 1 cup of enchilada sauce
Add a layer of the baby spinach then top with the remaining mixed veggies
Top with the shredded cheese then drizzle the remaining green enchilada
Place in the oven for about 10 minutes or until the cheese has melted
Remove from the oven. Garnish with the jalapeño, spring onions and remaining parsley
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