Cauliflower Enchiladas
Trick your kids into eating veggies with these scrumptious cauliflower enchiladas!
- Contains Dairy
- Contains Wheat
Prepared with
Ingredients
- 2 tablespoons canola oil
- 1 large head cauliflower, cut into 1-inch florets
- 1 teaspoon ground chili pepper
- 2 teaspoons kosher salt
- 1/2 teaspoon ½ teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 5 (6-inch) flour tortillas
- 1 (10-ounce) can red enchilada sauce
- 1 1/2 cups shredded Mexican blend cheese
- 1/2 cup chopped cilantro, for garnish
Instructions
Step 1
In a medium bowl, toss together the oil, cumin, chili pepper, salt, and black pepper. Place the cauliflower in the Cook & Crisp basket and place the basket in pot. Close crisping lid.
Step 2
Select AIR CRISP, set temperature to 390F, and set time to 15 minutes. Select START/STOP to begin.
Step 3
After 8 minutes, open lid, then lift the basket and shake the cauliflower. Lower basket back into pot and close lid. Continue cooking, until the cauliflower reaches your desired crispiness.
Step 4
When cooking is complete, remove basket from pot. Placed the cauliflower in a bowl and mix with the tomatoes.
Step 5
lay the tortillas on a work surface. Divide the cauliflower-tomato mixture between the tortillas and roll them up. Place the filled tortillas seam side down in the pot. Pour the enchilada sauce on top
Step 6
Close Crisping lid. Select BROIL and set time for 10 minutes. Select START/STOP to begin.
Step 7
After 5 minutes, open the lid and add the cheese on top. Close lid and continue cooking until cheese is golden brown.
Step 8
When cooking is complete, add cilantro and serve