One-Pan Enchilada Bake with Caramelized Cauliflower
Equipment
- Oven
- Large, Oven Safe, Saute Pan with lid
- Heat Safe Spatula Wooden Spoon would also work
Ingredients
- 1 10 oz bag frozen cauliflower rice
- 2 cups fresh baby spinach
- 1 15 oz jar red enchilada sauce I prefer HEB's Enchilada Salsa Roja
- 1 15 oz can black beans rinsed and drained
- 3 each low carb tortillas sliced into 1 inch strips
- 1/2 cup Mexican blend cheese
- 1 lb lean ground turkey, cooked *optional
Garnishes: sliced avocado, sour cream or greek yogurt, corn salsa, green onion, chopped cilantro, lime wedge, hot sauce
Instructions
- Preheat oven at 350° F.
- Preheat a large, oven-safe saute pan on medium-high heat until you can feel the heat radiating from the pan. Add 2 tbsp of your preferred cooking oil. Add 1 bag of1 10 oz bag frozen cauliflower rice.
- Add a pinch of salt and pepper and saute cauliflower until the water has cooked off from the frozen vegetable. When the pan looks dry, reduce the heat to medium low, and continue to saute until a deep caramelized color forms on the cauliflower.
- Add in your 1 15 oz jar red enchilada sauce and 1 15 oz can black beans, and toss the mixture in the pan. Add your 2 cups fresh baby spinach on top and cover the pan until the spinach wilts, about 3 mintues. Stir the mixture. Add in your 1 lb lean ground turkey, cooked at this point if using.
- Top your saute with your strips of 3 each low carb tortillasand 1/2 cup Mexican blend cheese. Cover again, and place into oven. Bake for 15 minutes.
- Remove from oven and serve with your favorite garnishes.