Enjoy the same great flavors of enchiladas as a lasagna! It’s easier to build, fun to serve, and the tortillas act as lasagna noodles for a great texture and flavor.
Cauliflower, Black Bean and Brown Rice Enchilada Lasagna
One of the reasons I love enchilada sauce is because it can be repurposed in so many different ways. I have a homemade enchilada sauce from my cookbook that I absolutely love, but this time, I used a jarred enchilada sauce (this one from Siete foods), so it all came together even more easily!
I love cauliflower in these enchiladas, because it’s hearty and fluffy, and adds a nice texture to the lasagna. Also, it absorbs sauce very well, so it gets soaked up with enchilada sauce. The black beans are a great plant based protein source, and the brown rice makes the entire dish filling and bind together.
You can also make these as traditional enchilada style and just stuff roll tortillas with the cauliflower and black bean filling, some cheese, and then pour over the enchilada sauce, sprinkle with more cheese, and bake until bubbly, about 10 minutes.
Either way you make these, they’re delicious – and the lasagna style is fun to serve!