Roasted Cauliflower Enchiladas

Roasted Cauliflower Enchiladas- corn tortillas are filled with roasted cauliflower, chickpeas, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. Serve with lime crema and your favorite toppings for a satisfying vegetarian meal.

Ingredients:

For the enchiladas:

1 small head cauliflower, washed and cut into small florets

15 oz chickpeas, rinsed and drained

2 tablespoons olive oil or avocado oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 cups enchilada sauce*

14 to 16 corn tortillas

2 cups shredded Mexican blend cheese, can use Monterey jack or cheddar

Toppings: cilantro, pickled red onions, avocado slices

For the Lime Crema:

1 cup sour cream or plain Greek yogurt

2 to 3 tablespoons fresh lime juice

1/4 cup finely chopped cilantro

Kosher salt and black pepper, to taste