Peanut Butter Chocolate Chunk Oatmeal Cookies.
Sharing my vegetarian twist on a classic Mexican dish with these Chipotle Cheddar Cauliflower Black Bean Enchiladas. I’ve swapped the meat for nutrient packed cauliflower, but kept things authentic (and delicious) with smoky chipotle powder, hearty black beans, and a nice amount of cheddar cheese. These cauliflower enchiladas are the perfect healthy, yet still delicious, alternative to more traditional versions. The best part? They’re super easy, require just 1 sheet pan, 1 baking dish, and 1 hour! Best for when you’re craving Mexican, but just want to stay in and enjoy a healthy home cooked meal.
I’ve been working on perfecting these enchiladas for weeks now. They started off as something completely different, then moved onto something a bit more green (and very unappealing to the eye), and then they finally developed into the recipe you see today.
It might have taken me a while to get here, but I’m finally so happy with these enchiladas…5 or so trials later. Enter the side eye emoji here.
Normally it doesn’t take me this long to get a recipe right. But there are times, very annoying times, that a recipe just takes a while to develop. When this happens I always find it helpful to step away from the recipe for a week, or sometimes even longer, and then revisit with a fresh mindset. This kind of applies to most things in life that are giving us a hard time, right?
Many times I’ll just forget about the recipe and move on, but if it’s something I really want to get right, revisiting it usually works. So glad I didn’t give up with these enchiladas! Not only are they incredibly easy to make, but they’re healthy and delicious too.
Also, it’s often the recipes that I keep coming back to that I end up loving the most. Well, those and my last-minute throw together what’s in my fridge recipes!
Anyway, a while back I made some cauliflower tacos that to this day (700 or so recipes later) I still love so much. Granted, I really don’t get to make them enough, since I’m always making new recipes. But it was these tacos that inspired this enchilada recipe.
I started with tossing the cauliflower in a good amount of smoky paprika and spicy chipotle powder. Then I added a poblano pepper and roasted everything together in the oven until the cauliflower was charred. I then added some red enchilada sauce and black beans, to create a bit of a sauce.
I then assembled the enchiladas, added them to a skillet, added a little more sauce, a good amount of cheddar (ok and pepper jack too), and baked the enchiladas until the cheese was melted and the sauce was bubbling up…
Since I had 10 minutes to spare while the enchiladas baked, I mixed up a quick mango salsa for topping. If you’re a frequent reader, then you know I can’t resist a good fruity salsa. Some people love a classic tomato salsa, but me…I’m all about a fruit based salsa. Especially in the winter months when fruits like pineapple and mangos are in season, and tomatoes are not.
As soon as the enchiladas come out of the oven I like to top them with fresh cilantro and green onions. Be sure to serve these warm, as the gooey cheese and steaming hot sauce are what makes these enchiladas so delicious…
Well, that and the cauliflower. Which if I’m being honest, I much prefer over chicken or beef. Honestly, the cauliflower is just as filling, and just as tasty, so be sure to give these a try! Hope you all have a lovely Valentines Day fill with cookies, cakes, chocolates, and pasta too!
If you make the cauliflower enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I struggle to like cauliflower….I want to, but I typically don’t. Enter these enchiladas! Easy to make and so delicious, it’s clearly cauliflower without being overly cauliflower.
These are simply great – so thank you!
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
Do you have freezing recomendations?
Yes, just make through step 4 up until the point of baking, cover and freeze. I hope this recipe turns out well for you, please let me know if you give it a try! xT
This was sooo good! I may cut back a bit on the chipotle chili powder next time..maybe. 🙂 Thank you!
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
This is one of the best things I have ever eaten! I love southwest flavors and this hits all the right notes. The only change we made is to use canned jalapenos instead of fresh and everything turned out perfectly.
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
This is such a delicious vegetarian dinner! Made for my dad’s birthday (he is not vegetarian) and he said he likes it when you don’t notice it’s vegetarian, which is a big compliment from him! Nice level of spice too and the mango salsa perfectly balances it out. Thanks for sharing!
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Thank you! This recipe was a breath of fresh air in the veggie department. I’ve never been a fan of cook cauliflower and this may have changed my mind. So tasty and simple to make. A really nice alternative to meat enchiladas. Another favourite!
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This has quickly become one of my favorite recipes! It has so many fun flavors. It is also full of healthy ingredients and is so good!
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
My favorite veggie enchilada recipe I have tried!! Turned out DELICIOUS, I added some butternut squash in with the cauliflower. Mine were not as pretty as the photos but I could use some more practice ?
Thanks for the great recipe!
Thank you Renae! I am really glad this recipe turned out so well for you! xTieghan
Amazing recipe. We normally make half the recipe because we have only a small roasting pan. I make enchilada sauce first and then fry the cauliflower on the stove rather than roast it in the oven. We do end up using 2 cups of sauce even for a half recipe . We love how cheesy it is, thank you so much for this recipe.
Thank you for trying this Lalitya! I am really glad it turned out so well for you! xTieghan