Whole Food, Plant-Based Recipe Skillet Enchiladas with Cauliflower Rice

Ingredients

• 8 corn tortillas, cut into strips
  

• Juice of 1 lime
  
• 1 tsp sea salt
  
• 15 oz can diced tomatoes
  
• 2 T tomato paste
  
• 1 T garlic powder
  
• 1 T onion powder
  
• 2 T chili powder
  
• 2 T cumin
  
• 1 tsp cinnamon
  
• 1 jalapeno, chopped
  
• 1 cups white button mushrooms, rough chopped
  
• 2 cups baby spinach
  
• 1 cup black beans
  
• 1 cup corn kernels
  
• 2 cups cauliflower rice, frozen or fresh (or can substitute with cooked rice)
  
• ½ cup fresh cilantro, roughly chopped
  
• 1 scallion, chopped
  
• ½ avocado, sliced (optional)

Instructions

1. Preheat oven to 400°F.
2. Arrange tortilla strips on parchment-lined baking sheet.
3. Brush tops of tortilla strips with half of lime juice and sprinkle with sea salt.
4. Bake strips for 10-15 minutes. Remove from oven and set aside to cool.
5. In a large skillet on medium heat, combine diced tomatoes, tomato paste, garlic powder, onion powder, chili powder, cumin, cinnamon and jalapeño. Stir to combine well and bring to simmer.
6. Lower heat and continue to simmer while adding mushrooms, baby spinach, black beans, and corn. Stir well and let simmer 5 minutes.
7. Add remaining lime juice and a handful of tortilla strips, then fold into mixture. Simmer 2 minutes.
8. Fold in cauliflower rice and let simmer a final 3 minutes.
9. Add a layer of tortilla strips and remove from heat.
10. Garnish with cilantro, scallion, and avocado.