Vegetarian Avocado Crema Cauliflower Enchiladas with Fresh Pico
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Learn more →Ingredients
4 servings
For the filling
- 1 medium head cauliflower, cut into small florets
- 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
- ½ cup shredded monterey jack cheese
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 tbsp olive oil
- 1 cup shredded monterey jack cheese
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
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
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
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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