1/4cmedium-diced seeded jalapenoabout 1 large jalapeno
3clovesgarlicpeeled
1tspground cumin
1tsponion powder
1tspgarlic powder
44-oz cansmild diced green chiles
1Tblsapple cider vinegar
1/2clow-sodium vegetable brothI use Better Than Boullion
1tspkosher salt
For the Enchiladas
115-oz canblack beansdrained and rinsed
1 1/2cfreshly shredded Montery Jack cheese
8-10grain-free or flour tortillas
roughly chopped cilantrooptional for serving
Instructions
Preheat oven to 375F. Line a sheet pan with parchment paper.
Place the cauliflower florets, zucchini and poblano pepper on the lined sheet pan. Drizzle with oil, season with salt and pepper, and toss until well combined. Spread the vegetables into an even layer and bake until the cauliflower is golden brown and tender, 18-25 minutes.
Meanwhile, make the enchilada sauce. In a medium saucepan, heat the oil over medium heat. Add the onion, jalapeno, garlic, cumin, onion powder and garlic powder and cook, stirring often, until the onion and jalapeno are softened and the spices are fragrant, 5 to 7 minutes.
Transfer the sauteed onion mixture to a food processor or blender and add the diced green chiles, vinegar, vegetable broth, and salt. Blend until smooth and set aside.
When the vegetables are done roasting, pour the black beans and 1/2 c of the enchilada sauce over the roasted veggies on the pan. Gently toss until well combined. Add 1 cup of Montery Jack cheese and toss again.
To assemble, evenly coat the bottom of a 9" x 13" baking dish with 1 cup of enchilada sauce.
One at a time, place the tortilla in a dry cast iron or stainless steel skillet over medium heat to warm for about 30 seconds on each side, to make them more pliable. Fill each warmed tortilla with a generous 1/3 c of the filling, gently roll it up and place it seam side down in the baking dish.
Once done rolling the majority of the filling, pour the remaining sauce over the enchiladas. Sprinkle any leftover filling down the center of the enchiladas. Top with the remaining 1/2 c Montery Jack.
Cover with foil and bake for 15 minutes. Remove the foil and bake until the cheese is golden brown, 8 to 10 minutes.
Garnish with cilantro and sprinkle with flaky salt, if desired.