Vegitarian Enchiladas

Vegetarian Enchilada Directions:

Adapted from http://cookieandkate.com/2016/vegetarian-enchiladas-recipe/

Preheat oven to 350F. Lightly grease a baking dish with olive oil.

1. Bring water to a boil. Cut cauliflower head into small florets and add to boiling water. Cook until tender. Drain and let cool.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the onions and sweet potato. Cook for 5-7 minutes. Add green pepper. Reduce heat and let cook for another 8-9 minutes, stirring occasionally.
3. Add the cumin and the cinnamon. Once fragrant (about 30 seconds) add kale, two handfuls at a time, letting cook down slightly in between. Once all added and cooked down, transfer contents to a bowl. Add the drained beans, ¼  cup of the cheese, and 2 tbs of the enchilada sauce. Mix well. Set aside.
4. In 1 cup batches, add cauliflower to the food processor until all cauliflower has been pureed. Transfer to bowl. Add 2 tbs of the enchilada sauce and mix. Set aside.
5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread about a spoonful of pureed cauliflower down the middle of the tortilla, then spread ½ cup filling mixture on top of that, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas, pureed cauliflower and filling.
6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
7. Bake, uncovered, on the middle rack for 20 minutes. Remove from oven and sprinkle cilantro on top.

Flour Tortilla Directions: 

http://www.tasteofhome.com/recipes/homemade-tortillas 

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.

Enchilada Sauce Directions:

http://cookieandkate.com/2016/enchilada-sauce-recipe/

1. Measure out all of the dry ingredients into a bowl. Set Aside.
2. Measure out the tomato paste and vegetable broth. Set Aside.
3. In a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
4. Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
6. Remove from heat, then whisk in the vinegar. Set aside.