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3 Cauliflower Black Bean Enchiladas on a plate garnished with guacamole and vegan sour cream

Vegan Cauliflower and Black Bean Enchiladas

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!
Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

For the cauliflower filling

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

For the enchiladas

  • 8 tortillas (corn or flour)
  • 2 cups enchilada sauce
  • 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.

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.