Vegan enchiladas with cauliflower tortillas and tofu crema

A little time consuming but fun to make! If you want to save time just use store bought tortillas and you can pretty much fill enchiladas with anything you have in the fridge if you don't feel like going to the store!

Ingredients:
Enchiladas
Poblano pepper
Onion
Bell pepper
Portobello mushroom 
Black beans
Corn
Quinoa 
Enchilada sauce (I use Rosarita brand) 
Spices: cumin, tajin, garlic, salt/pepper

Tortillas
1 head cauliflower
All purpose flour
Tapioca flour 
Salt 

Tofu crema
1 package silken tofu 
1 clove garlic
Cilantro 
1/2 lime
White wine vinegar 
Salt

Instructions

1. Make quinoa (1 cup quinoa to 1.75 cup water + 1 bayleaf)
2. Sauté onions, peppers, and mushrooms, add beans and corn about half way through 
3. Make tofu crema: just put everything in a blender/food processor and blend until smooth. Adjust the amount of vinegar/cilantro to taste 
4. To make the tortillas, I was inspired by this recipe, but didn't feel like buying cassava flour (I used a combo of all purpose and tapioca flour) or measuring anything. Process cauliflower (I did the whole head) in food processor until very fine.
   
5. You can mix in the flour/salt using the food processor but I like to get my hands dirty so I did it on the counter! Sprinkle in some salt and add in approx 1 cup flour for every 2 cups of cauliflower. Kneed it all together until you have a dough that you think you'll be able to roll out (vague, I know... but you're smart you can figure it out! Just wing it...)
6.  Take chunks of the dough and roll them out as thin as you can to the size that you want. Place in a medium-hot skillet on stove and cook on both sides (I used a cast iron and it worked great, no need to add oil).
7. Assemble enchiladas: pour about 1/2 can of enchilada sauce in a baking dish and place one tortilla in the dish, coating it with sauce on both sides. Add filling and roll up the tortilla. Continue until baking dish is full, adding more sauce to the bottom as needed. 
8. Pour remaining sauce over the top once all the enchiladas are assembled (you may need more than 1 can of sauce depending on how much you're making).
9. Bake at 350 for approx 30 minutes 
10. Top with cilantro, avocado and tofu crema