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1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce

Ingredients

• 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