Vegan cauliflower enchiladas are a mouthwatering twist on classic Mexican cuisine. These enchiladas are perfect for sharing with family and friends, offering an explosion of fantastic flavors. Every irresistible bite will leave your taste buds craving for more. Enjoy the incredible taste and plant-based goodness in every captivating bite! These enchiladas are perfect for sharing with family and friends!

Topping and Garnish Options for Vegan Cauliflower Enchiladas

Fresh Cilantro: Chopped cilantro adds a burst of fresh flavor and a pop of color.
Avocado Slices or Guacamole: Creamy avocado slices provide a cooling contrast to the spicy enchiladas.
Vegan Sour Cream: A dollop of vegan sour cream adds creaminess and tanginess.
Sliced Jalapeños: If you like it spicy, add some sliced jalapeños for extra heat.
Lime Wedges: Serve with lime wedges to squeeze over the enchiladas for a zesty kick.
Diced Red Onion: Chopped red onion offers a sharp, crunchy bite.
Vegan Cheese: Sprinkle some vegan cheese shreds on top and melt it for a cheesy finish.
Salsa: Spoonfuls of your favorite salsa, whether it’s mild or spicy, can complement the flavors.
Pickled Red Cabbage: Pickled red cabbage adds a delightful tang and vibrant color.
Chopped Green Onions: Scatter some sliced green onions for a mild oniony flavor.
Sliced Black Olives: Black olives provide a briny, salty element.
Hot Sauce: If you’re a fan of extra heat, a few dashes of hot sauce can do the trick.

Frequently Asked Questions

Are these enchiladas gluten-free?

Yes, you can make them gluten-free by using corn tortillas or gluten-free tortillas.

Can I make this recipe in advance and reheat it later?

Absolutely! These enchiladas reheat well, making them a convenient option for meal prep.

What’s a good side dish to serve with cauliflower enchiladas?

You can pair them with a fresh green salad, Mexican rice, or some homemade guacamole for a complete meal.

Can I adjust the spice level to my preference?

Of course! You can control the spice by adjusting the amount of chili powder or using milder chili varieties.

Can I freeze leftover enchiladas?

Yes, you can freeze them for later enjoyment. Just make sure to store them in an airtight container.

Are these enchiladas kid-friendly?

Many kids love the flavors of these enchiladas, and they can be a great way to introduce them to plant-based meals.

Can I customize the filling with other vegetables?

Absolutely! Feel free to experiment with different veggies like mushrooms, sweet potatoes or zucchini.

Prep Time:10

Cook Time:50

Total Time:1

Ingredients

For the cauliflower filling

1 medium cauliflower, cut into small florets
1 ½ tablespoons olive oil
2 teaspoon chili powder
1 teaspoon lime juice
½ teaspoon ground cumin
salt and pepper to taste

For the enchilada sauce

1 ½ cups tomato sauce
½ cup vegetable broth or water
1 tablespoon cornstarch or arrowroot
1 tablespoon pure maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon oregano
1 tablespoon chili powder
½ teaspoon ground cumin
tiny pinch of cinnamon and cayenne (optional)
salt and pepper to taste

For the enchiladas

8 tortillas (corn or flour)
2 cups cooked black beans (or pinto beans) / or 1 (15 oz.) can drained and rinsed of black beans or pinto beans
2 15 oz cans of black beans (or pinto beans), drained
1 cup corn kernels (fresh or frozen)
1 – 2 cups vegan shredded cheese
fresh cilantro, chopped, for garnish (optional)
vegan sour cream, for topping (optional)
sliced avocado, for garnish (optional)

Instructions

Preparing the ingredients:

Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, lime juice, chili powder, ground cumin, salt, and pepper.
Spread the cauliflower on a baking sheet and roast for about 20-25 minutes or until tender and slightly crispy. Turn and flip after 10 – 12 minutes. Set aside when done.
In a saucepan, combine the tomato sauce, vegetable broth, cornstarch, garlic and onion powder, chili powder, ground cumin, oregano, pinch of cayenne and cinnamon, salt, and pepper. Bring to a simmer and let it cook for about 5 minutes. Set aside.

Assemble and cook the enchiladas:

Spread a small amount of the enchilada sauce on the bottom of a large baking dish.
Take a tortilla and add a spoonful of black beans, roasted cauliflower, corn, enchilada sauce, and a sprinkle of vegan shredded cheese.
Roll up the tortilla tightly and place it seam side down in the baking dish.
Repeat this process with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the assembled enchiladas.
Sprinkle the remaining vegan shredded cheese on top
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes or until the enchiladas are heated through, and the cheese is melted. Take foil off for 5 – 10 minutes for a more crispy top.
Serve and garnish the enchiladas with chopped fresh cilantro, sour cream, chopped olives, green onions and sliced avocado if desired.