Spring Vegetable Quesadillas with Quick Smoky Salsa

gluten-free // yields 4, 10-inch quesadillas

for the filling:

1 medium head cauliflower, cut into florets

1 bunch asparagus, about 20 stalks – medium thickness

1 3/4 cup garbanzo beans, rinsed and drained

3 spring onions thinly sliced, white/purple bulb portion only – ends trimmed

2 tablespoons sunflower oil

1/2 teaspoon cumin

1/2 teaspoon mild chili powder

1/2 teaspoon salt + black pepper

8, 10-inch tortillas

finely grated sharp cheddar cheese, 8-10 ounces

for the salsa: medium-hot spice

2 spring onions roughly chopped, about 1/4 cup - white/purple bulb portion only – ends trimmed

1 1/2 medium cloves garlic roughly chopped

1, 15oz can fire-roasted diced tomatoes, liquid drained

2 chipotle peppers in adobo sauce, deseeded

1 roasted red pepper, deseeded

1 tablespoon lime juice

1/2 – 1 teaspoon salt

1/2 – 1 teaspoon pure cane sugar

Preheat your oven to 425* F.

Thinly slice the cauliflower florets about 1/8-inch thick. Snap ends off the asparagus then slice the stalks in half lengthwise. Place the cauliflower, asparagus, onion, oil, and spices on a large baking sheet and toss to coat. Spread in an even layer and roast for 15 minutes. Toss again then roast for 12-15 minutes. Lightly mash the chickpeas with a fork then toss them into the veggie mixture and roast another 4-7 minutes. Remove pan from the oven when veggies are golden brown.

While the veggies roast place the onions and garlic in a large food processor. Turn on until minced. Scrape the bowl and add the tomatoes, chipotle peppers, red pepper, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Pulse until ingredients are combined and peppers are evenly distributed throughout. Taste, and if desired pulse in 1/2 teaspoon more salt and sugar and/or another squeeze of lime. Store in a sealed jar in the fridge until ready to use.

Place a 12-inch pan or skillet over medium heat and lightly grease. Place a tortilla in the pan and sprinkle with an even coating of cheese [all the way to the edges]. Place a single [but dense] layer of the veggie mixture over top and another even layer of cheese. Place the tortilla on top and let cook until golden brown, 5-7 minutes. Place the palm of your hand on the top tortilla and a large metal spatula under the bottom tortilla. Flip and place in the pan, cooking until golden brown.

Place cooked quesadilla on a cooling rack for 2-3 minutes [to firm] then chop into slices on a cutting board. Top with salsa, avocado, sour cream, peppers, etc.

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notes: If you can’t find spring onions I would recommend using regular green onions/shallots instead. Use only the white part and you’ll need about 5-6 for the filling and 3-4 for the salsa. If you can’t find fire roasted tomatoes regular diced is fine but you’ll lose a bit of flavor. If your asparagus is very thick you’ll want to slice it lengthwise into quarters. I used these gluten-free tortillas.

I've been playing around with an enchilada recipe for awhile now. It started around Christmas and has been made at least 3 times since. I just kind of went to the kitchen and started cooking, never really writing anything down. But each time I made them they turned out nearly identical and we found ourselves wanting them again the very next week. So the last time I decided to whip up a batch of enchiladas I paid attention and wrote a few things down.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

For this version I decided to make things as simple as possible. The recipe strays slightly from traditional enchiladas, creating a layered enchilada bake and only requiring 1 pan for all of the cooking. I was previously roasting a pan of potatoes in the oven, sautéing vegetables on the stove, then filling 2-3 baking dishes to actually bake the enchiladas in. A few too many things to clean and keep track of for a weeknight meal.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

The sauces create a bit more work but at least now you'll only need 1 pan for the cooking and baking of this meal.

Instead of using real cheese I wanted to create a new type of vegan nacho "cheeze" sauce. And instead of using the typical cashews or tofu I decided to make this sauce with cauliflower. It's nothing like gooey, melted cheese but it's totally satisfying in its own way and I'm completely sold with the results. And since this sauce is vegetable-based you can feel free to go to town and smother away.

The sauces can definitely be made a few days ahead of time or you can easily sub with your favorite store-bought sauces [I hear Trader Joe's has a tasty enchi sauce!].

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

The 1-pan process is pretty easy. Potatoes + onions go first.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

And then you load up the pan with peppers, kale, corn, and beans. My pan was stuffed! I definitely recommend a 12-14 inch [oven-safe!] pan. A 10-inch is just a little too tight.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

Next, the tortillas! No rolling required! Just cut up corn or flour tortillas for layering. Although, you can definitely use this vegetable mixture and make traditional enchiladas if you like.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

You'll empty the veggie mixture into a bowl and then start larying the pan.

sauce --> tortialls --> veggies --> repeat!

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

At the end of baking you'll slather on the cauliflower nacho sauce and heat in the oven for a few more minutes. Or, feel free to add grated cheese to each layer if that's your thang'.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

Serve with chips, guac, and more sauce on the side and then dig in.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

Print this!

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce

gluten-free, vegan // yields 4-6 servings

Enchilada Bake:

1 tablespoon safflower oil
1 sm/med onion, thinly sliced
2 cups diced potato, be sure they’re diced very small, ~1/4-inch
1 teaspoon mild chili powder
3/4 teaspoon cumin
2 cloves garlic, minced
1 red bell pepper, thinly sliced
4 heaping cups chopped lacinato/dino kale
1 1/2 cups black beans, rinsed + drained
1 cup frozen or fresh corn
salt + pepper to taste
6-8 corn tortillas, cut into strips

Cauliflower Nacho Sauce:

2 1/2 cups cauliflower florets, halved
1 clove garlic, chopped
1/4 – 1/3 cup red salsa
2-5 tablespoons vegetable broth
1 1/2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar, or lemon juice
2-3 teaspoons chipotle adobo sauce
1 teaspoon mild chili powder
1/2 teaspoon oregano
1/4 – 1/2 teaspoon salt + pepper, to taste

1 recipe for Easy Enchilada Sauce – Reserve about 1/3-1/2 cup to use as a topping. Store bought is also fine. You’ll want about 3-4 cups of sauce.

For the Enchilada Bake: Heat oil in a 12-14 inch oven-safe pan. Add the onions stirring occasionally until just starting to soften, ~4-5 minutes. Add the potatoes, cover, and cook for 7-10 minutes until just tender, stirring frequently. Remove cover and stir in chili powder, cumin, and garlic then stir for about 30 seconds. Add in the pepper and kale and cook for 2-3 minutes, stirring frequently. Add in the beans, corn, and salt + pepper. Stir until everything is heated through and kale has wilted a bit.

Preheat your oven to 350* F.

Empty ingredients into a large mixing bowl and wipe out your pan [no need to fully clean]. Pour just enough enchilada sauce to cover the bottom of your pan and then place tortilla strips over top, covering edge to edge. Scoop 1/3 of the veggie mixture over the tortillas and spread around. Dot with more enchilada sauce and spread [not fully covered]. Repeat for another two layers ending with enchilada sauce.

Cover with foil and bake for 22-25 minutes. Uncover and top add desired amount of cauliflower nacho sauce, then bake for 5 more minutes, or serve warmed sauce on the side. Refrigerate leftovers for 3-4 days.

For the Cauliflower Nacho Sauce: While the enchilada bake is in the oven steam or boil the cauliflower until just tender. Place in a high-powered blender with all other ingredients, starting with 2T broth. Blend on low working up to high for about 20-30 seconds until fully smooth. Add more vegetable broth to thin if needed. Taste and adjust salt, pepper, salsa, etc. if needed. Heat over med-low heat in a small pot until hot then serve. Cool and store excess in a sealed jar in the fridge for about 5 days.

Notes: You can use all 1 type of potato or a mixture. I used russet and sweet potato here but red, purple, yukon, etc. would all work. If you want to add cheese, shred cheddar or pepper jack and add a bit with each layer and on top. Broil for a few minutes after baking is complete. To reheat, bake covered or heat in a pan over medium heat with a little oil.

1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce | edibleperspective.com

I just made and ate this meal [and most of the leftovers] last week, but all I want to do is face plant into the bowl above. I also highly recommend smothering your breakfast burrito in both of these sauces. Ohhhhh, the possibilities!!!

Ashley