Vegan Enchiladas with Cauliflower Taco Meat
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
378 kcal
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Course
Main Course
Vegan Enchiladas with Cauliflower Taco Meat
Description
The enchilada sauce is prepared by whisking together tomato paste, water, a thickener like flour or cornstarch, and a blend of spices including cumin, coriander, oregano, chili powder, garlic, and onion powders. Meanwhile, the taco meat is made by pulsing walnuts or seed mixtures with onion and jalapeno to create a coarse texture, before adding cauliflower florets, tomato, chili powder, cumin, lime zest, and salt. This mixture forms a crumbly, flavorful base that is baked to develop a golden color and toasted edges.
After baking, black beans and green chilies are folded into the mixture to enrich texture and taste. The assembly involves spooning the filling into tortillas which are then rolled up and typically topped or layered with the enchilada sauce. Fresh garnishes like chopped cilantro, tomato, onion, and lime juice add brightness and contrast.
Substitutions allow for gluten-free options by using alternate flours and gluten-free tortillas, nut-free versions by replacing walnuts with seeds, and oil-free variations by omitting cooking oil. These enchiladas deliver a plant-based option with pleasing textures and balanced seasoning suitable as a main course.
Ingredients
for the quick enchilada sauce:
- 1/3 cup tomato paste
- 1 1/3 cup water (scant 1.5 cup)
- 2 teaspoons flour or use rice flour or cornstarch to keep it gluten-free
- 1/2 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 tablespoon chili powder blend of choice or mix of chipotle pepper powder and other chili powders like ancho or other blends
- 1 teaspoon neutral cooking oil generic cooking oil
For the cauliflower taco meat:
- 1/2 cup walnut or a mix of walnuts and sunflower seeds. or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free, raw
- 1/2 cup onion coarsely chopped
- 1 jalapeno pepper or serrano pepper or other green chili of choice; small
- 1 cauliflower about 4 cups, small head, chopped into florets
- 1/2 tomato medium or 2 tablespoons salsa
- 2-3 tablespoons chili powder blend of choice
- 1/2 teaspoon cumin ground
- lime zest
- 1/2 teaspoon salt
For the rest of the filling ingredients:
- 15 ounce black bean canned drained or 1.5 cups cooked
- 4 ounce green chili canned drained or 2-3 tablespoons chopped pickled mild jalapeno
- 5-6 tortillas 6 inch (a bit smaller or larger works as well)
For toppings:
- cilantro chopped tomato and onion
- tomato
- onion
- lime juice or salsa or avocado
Instructions
- Make the enchilada sauce: mix all the ingredients under enchilada sauce in a bowl, until well combined. Then set aside.
- Make the cauliflower taco meat: Add the nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion as well as make the nuts and seeds into a coarse mixture. Then add cauliflower and the rest of the ingredients and process again, until the mixture is a coarse meal kind of state.
- You might have to scrape the sides and then process again. I usually process about 10-15 seconds. Then scrape the sides and process another 5-10 seconds to make the mixture into a homogenous coarse mixture.
- Transfer this mixture to a parchment-lined baking sheet and then bake at 400 degrees Fahrenheit (205 c ) until golden. Move it around at 15 minutes so that the edges dont start to get overly roasted or burnt and then spread it around again.
- Once done, remove the baking sheet from the oven and transfer the mixture to a bowl.
- Add the black beans and chilis and mix in. Add 3 tablespoons of the enchilada sauce and mix in. This is your filling. Set aside.
- Warm your tortillas in the microwave or a skillet so that they are pliable.
- Assemble : Add some of the enchilada sauce to a 9x11 or similar size baking dish. Then fill up your tortillas with the filling and fold them over and place in the baking dish.
- Once all the tortillas have been placed, drizzle the rest of the enchilada sauce over the tortillas and then bake at 400 degrees Fahrenheit (205 c) for 15 minutes or until the edges are a little golden and the sauce has boiled and thickened a little bit. Optional: You can also add vegan cheese shreds all over the tortillas before baking
- Remove the dish from the oven. Top with cilantro, onion, tomato, lime juice, or some salsa or chopped avocado and serve.
Notes
- Use gluten-free flour and tortillas to keep the dish gluten-free.
- Replace walnuts with seeds like sunflower, hemp, or pumpkin for a nut-free option.
- Omit oil in the enchilada sauce to create an oil-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 698mg | 29% |
| Potassium | 1245mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 113mg | 126% |
| Calcium | 163mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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