Low Sodium Avocado Crema Cauliflower Enchiladas with Fresh Pico

Total time1 hr 10 min

Prep time30 min

Cook time40 min

Low Sodium Avocado Crema Cauliflower Enchiladas with Fresh Pico

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Ingredients

4 servings

For the filling

1 medium head cauliflower, cut into small florets
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1 can (15 oz) black beans, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the enchiladas

8 corn tortillas (6-inch)
1 tbsp olive oil
1 cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the green chile sauce

1 lb tomatillos, husked and halved
2 poblano peppers, halved and seeded
1 jalapeño, halved and seeded
4 garlic cloves, unpeeled
½ white onion, roughly chopped
½ cup vegetable broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice
¼ cup fresh cilantro leaves
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the fresh pico

3 medium roma tomatoes, finely diced
¼ white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, finely chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large baking sheet, drizzle with 2 tbsp olive oil, and toss with the cumin, smoked paprika, chili powder, and 1/2 tsp salt until evenly coated. Roast for 22–25 minutes, flipping once halfway through, until the florets are tender and the edges are deeply golden and charred in spots.
2
While the cauliflower roasts, arrange the tomatillos (cut side up), poblano halves, jalapeño halves, garlic cloves, and onion on a second baking sheet (or clear space on the same sheet after the cauliflower comes out). Roast at 425°F (220°C) for 20–22 minutes, until the tomatillos are soft and blistered and the peppers are charred at the edges.

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