Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
12
Organic White Corn Tortillas -
1
cauliflower, small-sized -
1
red bell pepper -
1
avocado -
2
cups white button mushrooms, sliced -
2
corn on the cob, sweet, small, husked -
½
red onion -
1
cup baby spinach, loosely packed -
1
tbsp extra virgin olive oil -
1
tsp salt -
1
tsp cayenne pepper -
½
cup Italian Parsley, chopped -
1
lime -
1
tbsp taco seasoning -
1
cup pepper jack cheese, organic and shredded -
1
cup sharp cheddar cheese, organic and shredded -
1
jalapeño -
¼
spring onions, chopped -
3 ½
cups green enchilada sauce
INSTRUCTIONS
-
Step 1
Preheat oven to 400°. Cut the cauliflower into small crowns and cut the onions and pepper into small pieces
-
Step 2
In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil
-
Step 3
Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned
-
Step 4
Remove and let them cool for a few minutes
-
Step 5
While veggies are roasting, grill the two corn on the cobs
-
Step 6
Remove from the grill and strip the corn into a bowl
-
Step 7
Add about ½ of the Italian parsley to the bowl and leave the rest for garnish
-
Step 8
Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl
-
Step 9
Mix well then warm up the tortillas in a pan
-
Step 10
Spray a baking dish (10.25” Square)
-
Step 11
Start with layering 4 tortillas
-
Step 12
Spread about 1 cup worth of enchilada sauce
-
Step 13
Layer with the mixed veggies and repeat the layer one more time
-
Step 14
Layer with the last four corn tortillas and 1 cup of enchilada sauce
-
Step 15
Add a layer of the baby spinach then top with the remaining mixed veggies
-
Step 16
Top with the shredded cheese then drizzle the remaining green enchilada
-
Step 17
Place in the oven for about 10 minutes or until the cheese has melted
-
Step 18
Remove from the oven. Garnish with the jalapeño, spring onions and remaining parsley