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Vegetarian Enchilada Recipe

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This recipe for Vegetarian Enchilada, by , is from Farbman Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Haley Wusinich


1 head of caulifower
1 onion (yellow, white or red)
1 tsp Ground Cumin
tsp Ground Cinnamon
1 can of black beans
Any leftover cooked veggies in your fridge
Enchilada sauce
Tortilla shells
Shredded cheese (usually cheddar)
1 to 2 Avocado(s)

This recipe is VERY flexible.i generally cut up cauliflour and mix with a little olive oil and salt. Then roast at 420* for about 25min until lightly browned and soft.
While that is cooking I chop up and onion and fry in olive oil (or avocado oil) until translucent. Then add seasoning and black beans. Can also add other beans if in home.

As this is heating, prep enchilada sauce (listed on other recipe).

Add cooked cauliflower to pan once done cooking. Reduce oven heat to 400*

Coat bottom of 9 x 13 pan with enchilada sauce.

Roll tortillas up with cauliflower bean mixture and shredded cheese. Place in 9 x 13 pan.
Once pan is full, cover with enchilada sauce, avocado and remaining shredded cheese.

Place in oven and cook for 20 min. Remove from oven. Let it sit 10 min.Garnish with fresh cilantro and serve.




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