Cauliflower, Black Bean and Brown Rice Enchilada Lasagna
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
- 2 small heads of cauliflower or 1 large head of cauliflower florets removed
- 1 tablespoon extra virgin olive oil + more to drizzle
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and pepper
- 2 garlic cloves minced
- 1 small onion minced
- 1 15oz can black beans, drained and rinsed
- 2 cups cooked brown rice
- 2 cups enchilada sauce*
- 12 to rtillas I used Siete Foods
- 2-3 cups shredded Mexican cheese blend
- to serve: sliced avocado and cilantro
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the cauliflower. Drizzle with some olive oil, toss to coat, and then season with chili powder, cumin, garlic powder, salt, and pepper. Roast for 25-30 minutes or until fork tender.
Meanwhile, heat a tablespoon of oil in a large skillet. Once oil is shimmering, add the garlic and onions and cook for 5 minutes or until translucent. Transfer the mixture to a large mixing bowl. Add the black beans and brown rice and stir to combine. Once the cauliflower is done, add it to the large mixing bowl and add about 1 cup of the enchilada sauce and stir together to combine.
Add half of the cauliflower mixture to the bottom of a 9 x 13 baking dish and spread it out. Add enough tortillas to cover the mixture (it's okay if some overlap - mine did!), about 6. Pour half of the remaining sauce on top of the tortillas, then sprinkle with half of the cheese. Add the rest of the cauliflower mixture and top with remaining tortillas (again, I used about 6.) Pour the rest of the enchilada sauce on top of the tortillas and remaining cheese. Cover with foil and bake for 15 minutes or until cheese is melted.
Garnish with avocado slices and cilantro, if using.
*Homemade enchilada sauce if you want to make it yourself:
Ingredients
For the enchilada sauce:
4 tablespoons avocado oil or extra virgin olive oil
2 tablespoons arrowroot powder
16oz (or two 8oz cans) tomato sauce
1.5 cups low sodium vegetable broth
1 teaspoon ground cumin
2 tablespoons chili powder
1/2 teaspoon garlic powder
salt, to taste
Directions:
Prepare the enchilada sauce. Heat the oil in a medium pot over high heat. When the oil is shimmering, add the arrowroot powder. Reduce the heat to medium and whisk until combine, about 1 minute. Add the tomato sauce, broth, cumin, chili powder, garlic powder, and salt. Increase the heat to high to bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until thickened.