4.8 from 48 votes
Cauliflower Enchiladas
Corn tortillas are filled with roasted cauliflower, chickpeas, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. Serve with lime crema and your favorite toppings for a satisfying vegetarian meal.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
505 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the enchiladas:
- 1 cauliflower washed and cut into small florets, small head
- 15 oz chickpeas rinsed and drained
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups enchilada sauce
- 14 to 16 corn tortillas
- 2 cups Mexican blend cheese can use Monterey jack or cheddar, shredded
- Toppings: cilantro, pickled red onions, avocado slices
For the Lime Crema:
- 1 cup sour cream or plain Greek yogurt
- 2 to 3 tablespoons lime juice fresh
- 1/4 cup cilantro finely chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with oil and toss until well coated.
- Add the chili powder, cumin, salt, smoked paprika, garlic powder, and onion powder. Toss until well coated. Transfer the mixture to the prepared baking sheet. Shake so the cauliflower and chickpeas are in an even layer.
- Roast for 25 to 30 minutes, until soft and lightly golden. Remove from oven and reduce oven temperature to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray and pour 1/4 cup enchilada sauce into the bottom of the dish. Spread it around evenly with a spoon to cover the bottom of the pan. Pour remaining sauce into a shallow bowl or pie plate.
- Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds.
- To assemble the enchiladas, dip a tortilla into the sauce to lightly coat both sides. Transfer to a plate, then place about 2 tablespoons of the cauliflower mixture into the center. Top with about a tablespoon of cheese.
- Roll up and place seam side down into the baking dish, close together so they don’t unroll. Repeat until you’ve used all the filling.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake for 20 to 25 minutes or until the cheese is melted and enchiladas are gently bubbling.
- While the enchiladas are baking, make the lime crema. In a small bowl, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
- Remove the enchiladas the oven and allow enchiladas to cool for 5 minutes. Garnish with desired toppings. Serve warm with lime crema.
Cup of Yum
Notes
- e like to use your homemade enchilada sauce, but you can use store-bought sauce.
Nutrition Information
Calories
505kcal
(25%)
Carbohydrates
61g
(20%)
Protein
25g
(50%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.002g
(0%)
Cholesterol
37mg
(12%)
Sodium
1393mg
(58%)
Potassium
719mg
(15%)
Fiber
13g
(52%)
Sugar
13g
(26%)
Vitamin A
1133IU
(23%)
Vitamin C
50mg
(56%)
Calcium
395mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 505
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 1393mg | 58% |
| Potassium | 719mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 50mg | 56% |
| Calcium | 395mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.