Cheesy Cauliflower Enchiladas

60 minutes to prepare, Serves 8

Ingredients:

1 large cauliflower, cut into florets
1 (15 oz.) can black beans, rinsed and drained
2 cups red enchilada sauce
1 cup corn
3/4 cup sharp cheddar cheese, grated
3/4 cup monterey jack cheese, grated
1/2 cup cotija cheese, crumbled
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
kosher salt and freshly ground pepper, to taste
fresh cilantro, finely chopped, garnish
limes, garnish

Directions:

Preheat oven to 400º F.
Toss cauliflower florets in olive oil and season generously with salt and pepper, then spread them out in an even, single layer on a large baking sheet.
Place in oven and roast for 20-30 minutes, or until slightly caramelized and fork tender. Stir them and turn them over halfway through roasting.
Reduce oven temperature to 350º F.
Transfer cauliflower to a 9×13-inch baking dish and add beans and corn, then pour in enchilada sauce, and season with chili powder, cumin and oregano.
Season with salt and pepper, then stir everything together until evenly coated.
Sprinkle with cheddar cheese and monterey jack, then place in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot with cotija cheese crumbles on top, fresh cilantro and a squeeze of lime. Enjoy!