1 large cauliflower, cut into florets
1 15 oz. can black beans, rinsed and drained
2 C red enchilada sauce
1 C corn
3/4 C sharp cheddar cheese, grated
3/4 C Monterrey Jack cheese, grated
1/2 C Cotija cheese, crumbled
1 Tbsp olive oil
1 Tbsp chili powder
1 tsp cumin
1/2 tsp oregano
kosher salt and freshly ground pepper, to taste
Preheat oven to 400 F degrees.
Toss cauliflower florets in olive oil. Season generously with salt and pepper. Spread evenly on a large baking sheet.
Roast for 20-30 minutes, or until slightly caramelized, and fork tender, stirring halfway through roasting.
Reduce oven to 350 F degrees.
Transfer to a 9x13 baking dish. Add beans and corn. Pour in enchilada sauce.
Season with chili powder, cumin, and oregano, salt, and pepper. Stir until evenly coated.
Sprinkle with cheddar and Monterrey Jack.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
Serve garnished with Cotija cheese crumbles.