These vegetarian enchiladas are filled with black beans, frozen corn, cauliflower, potatoes, and cotija cheese. They are then rolled into tortillas and topped with this homemade enchilada sauce. I've incorporated some taco seasoning into the stuffing and the sauce, which resulted in a super flavorsome but healthy dish! This takes under an hour to put together, and that includes the 30 minutes spent in the oven - so don't hesitate in making these part of your family meals!
First, add olive oil to a large non-stick skillet and add the cauliflower in so you can get them nice and crispy. Then, add a can of black beans, add the frozen corn, and add the pre-boiled potatoes. I added the taco seasoning, but you can simply use spices available in your pantry - such as cumin, paprika, chili powder, and cayenne pepper, as well as salt.
Then you just start building! Use either flour or corn tortillas and stack each one with the black bean mixture, add the cotija cheese and add these to a tray already lined with enchilada sauce. Once you've stuffed all the tortillas, cover the tray with more enchilada sauce and top with additional cheese. Place them in the oven to cook through - and dinner is on the table!