Chipotle Cheddar Cauliflower Black Bean Enchiladas.
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!
Chipotle Cheddar Cauliflower Black Bean Enchiladas
I swapped the meat for cauliflower, but kept these authentic with smoky chipotle powder, hearty black beans, and plenty of cheddar cheese. Super easy, require just 1 sheet pan, 1 baking dish, and 1 hour!
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- kosher salt and black pepper
- 1 poblano pepper, sliced
- 2 cups red enchilada sauce, homemade or store bought
- 1 can (14 ounce) black beans drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 10-12 corn or flour tortillas
- 1 cup shredded sharp cheddar
- 1/2 cup shredded pepper jack
- 2 green onions, chopped
Mango Avocado Salsa
- 1 avocado, diced or sliced
- 1 cup mango, chopped
- 1 jalapeño, seeded and chopped
- juice of 1 lime, plus lime for serving
- 1/3 cup fresh cilantro, chopped
1. Preheat the oven to 425 degrees F.
2. On a baking sheet, toss together the cauliflower, olive oil, chipotle chili powder, paprika, cumin, and a pinch each of salt and pepper. Add the poblano and toss to combine. Transfer to the oven and roast for 20-30 minutes, tossing halfway through cooking until charred on the edges. Remove from the oven stir in the black beans, cilantro, 1/4 cup enchilada sauce, and about half of the cheese. Toss to combine.
3. Reduce the oven to 375 degrees. Pour 3/4 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish or 12-inch round skillet.
4. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the cauliflower mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Remove and top with the mango avocado salsa and green onions.
4. To make the salsa. Combine all ingredients in a medium bowl. Season with salt.
Our Favorite Recipes
South Korea Part Two: Going for Gold.