Roasted Cauliflower Enchilada Verdes

Ingredients

• 2 cups cauliflower florets
• 1 medium potato, diced
• 1/2 cup cooked chickpeas
• 3 corn tortillas
• 2 cups salsa verde
• 1/2 onion, diced
• 2 tbsp olive oil
• 1 tsp cumin
• fresh cilantro
• salt and pepper

Method

1. Toss cauliflower and potato with 1 tbsp olive oil, cumin, salt; roast at 400°F for 20 min.
2. Sauté onion in remaining oil, add chickpeas and roasted vegetables; cook 3 min.
3. Warm tortillas and dip each in salsa verde, fill with vegetable mixture.
4. Arrange in a baking dish, pour remaining salsa verde over top.
5. Bake at 375°F for 12 min until bubbly; garnish with cilantro.