1 head cauliflower, cut into large florets
olive oil (I used the spray)
onion - thinly sliced or chopped
1 can cannellini beans, drained, rinsed
6 oz plain Greek Yogurt
1/4 cup Shredded mexican blend cheese
4oz can Diced Green Chiles
Low Carb High Fiber Tortillas
For the sauce -
1/2 cup pumpkin
2tbsp cooking cream (I used Philadelphia Santa Fe)
1/2 Cup Vegetable broth (I used swanson organic)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cumin
Preheat oven to 450.
Spray cauliflower, add salt & pepper -- roast for about 45 minutes, turning half way through.
Cut into small pieces once you take it out of the oven.
Lower oven to 350.
Saute onions until carmelized.
In a large bowl, combine beans (I ran mine through the food processor to get them mashed up), cauliflower, yogurt, cheese (save some for topping), chiles, onion, & seasonings.
Make sauce - combine sauce ingredients in another bowl, whisk until well blended.
Spread a little sauce in the bottom of the dish.
Stuff tortillas w/filling and place in dish seam side down. Pour remaining sauce on top - sprinkle on remaining cheese.
Cover with foil, bake for 30 minutes at 350. Remove foil, and cook for another 15 minutes.
I made this into four pretty stuffed tortillas (There was a bit of stuffing left over) - but if you like yours less stuffed, you can make more - But that will change the nutrition information because of using an increased number of tortillas).
47g Carbs (23g Net Carbs)