These cauliflower and chickpea enchiladas are a delicious and healthy vegetarian option. The filling is made with roasted cauliflower, chickpeas, onions, and spices, all mashed together until creamy and flavorful. The enchiladas are then rolled up in corn tortillas, topped with a tangy tomatillo enchilada sauce, and baked until the cheese is melted and golden. Serve them with a side of Mexican street corn and a sprinkle of fresh cilantro for a burst of flavor.
