Cauliflower Rice Enchilada Casserole

This new cauliflower rice enchilada casserole is an irresistible Mexican fusion food delight.
Cauliflower rice is mixed with black beans and spices, followed by creamy avocado sauce, savory tomato sauce, tortillas, and more! You'll want to make this again and again.

Cauliflower Rice Enchilada Casserole [Vegan, Gluten-Free]

Ingredients

For the Casserole:

• Your favorite enchilada sauce
• 1 batch Mexican Fiesta Cauliflower Rice
• 6-8 tortillas (gluten-free if needed)
• 1 batch avocado sauce (recipe below)
• 1 batch vegan cheese sauce (recipe below)

For the Avocado Sauce:

• 3 ripe avocados
• 3 tablespoons white vinegar
• 2 tablespoons lemon juice
• 4 garlic cloves
• Water, to thin if needed
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Vegan Cheese Sauce:

• 1 cup cashews (soaked in hot water for 15 minutes)
• 1 1/4 cups vegetable broth
• 1 tablespoon tahini sesame paste

Preparation

To Make the Vegan Cheese Sauce:

1. Blend everything together until smooth.

To Make the Avocado Sauce:

1. Blend everything together until smooth.

To Make the Casserole:

1. First, use a food processor or blender and make a batch of the cauliflower rice and black beans.
2. Have your favorite enchilada sauce and the avocado sauce all set. Prepare a casserole pan.
3. Start with some enchilada sauce on the bottom of your casserole dish and follow this with cauliflower rice and beans. Add a layer of gluten free tortillas and top them with avocado sauce. Repeat this until you run out of rice and sauces.
4. Depending on the size of your casserole dish, you should get 2-3 layers. Finishing the dish by spreading the whole batch of the vegan cheese sauce over it. Finally, cover the pan with aluminum foil, bake for 20 minutes at 415°F.

https://www.onegreenplanet.org/vegan-recipe/cauliflower-rice-enchilada-casserole/