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Cauliflower and Black Beans Enchiladas

A different, vegetarian take on traditional meat enchiladas that is delicious.  When I first thought about this combination it seemed quite strange but the flavors, crunch, textures work really well together.  The sturdiness of the cauliflower actually makes the dish more appealing.  I thought my kids would be disappointed (they are big meat eaters, much to my dismay) but they still talk about these enchiladas.

For a large group, enchiladas make a great choice because the red enchilada sauce can be prepared up to three days before serving, and the filling can be cooked one day before.  The flavors are often even better when everything has stewed nicely together. The enchilada sauce makes plenty of extra for another time, or you can cut the recipe in half quite easily.

Cauliflower and Black Beans Enchiladas

A different, vegetarian take on traditional meat enchiladas that is delicious.  When I first thought about this combination it seemed quite strange but the flavors, crunch, textures work really well together.  The sturdiness of the cauliflower actually makes the dish more appealing.  I thought my kids would be disappointed (they are big meat eaters, much to my dismay) but they still talk about these enchiladas.

For a large group, enchiladas make a great choice because the red enchilada sauce can be prepared up to three days before serving, and the filling can be cooked one day before.  The flavors are often even better when everything has stewed nicely together. The enchilada sauce makes plenty of extra for another time, or you can cut the recipe in half quite easily.

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Ingredients

Recipe serves: 6-8
enchilada sauce
4 tablespoons vegetable oil (canola/rapeseed)
4 tablespoons plain flour (gluten free is an option), this is to thicken
5 teaspoons chili powder
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin seeds
2 teaspoons ground coriander
6 tablespoons tomato paste
1 1/2 teaspoons kosher/coarse salt
4 cups (1 litre) canned chopped tomatoes
4 cups (1 litre) beef stock
cauliflower and black beans filling
2 cups (500 ml) enchilada sauce
1 large head cauliflower, broken into florets (bite size is best to make easy to eat)
1 can (about 435 grams) black beans, liquid drained
2 tablespoons olive oil
1 tablespoon chipotle powders
2 teaspoons smoked paprika
1 teaspoon cumin
salt and pepper, pinch of each
finishing
10-12 corn or flour tortillas, I like to use the corn/wheat ones
1 cup shredded sharp cheddar
1/2 cup pepper jack, or just all cheddar
sides (all optional)
extra enchilada sauce in a bowl
bowl of jalapenos
bowl of guacamole
small bowl of sour cream
bowl of tortilla chips
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Cauliflower and Black Beans Enchiladas
Posted by
  • time
    4 hours
  • serves
    6
  • skill level
    Medium

Ingredients

  • enchilada sauce

  • 4 tablespoons vegetable oil (canola/rapeseed)
  • 4 tablespoons plain flour (gluten free is an option), this is to thicken
  • 5 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander
  • 6 tablespoons tomato paste
  • 1 1/2 teaspoons kosher/coarse salt
  • 4 cups (1 litre) canned chopped tomatoes
  • 4 cups (1 litre) beef stock

  • cauliflower and black beans filling

  • 2 cups (500 ml) enchilada sauce
  • 1 large head cauliflower, broken into florets (bite size is best to make easy to eat)
  • 1 can (about 435 grams) black beans, liquid drained
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle powders
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • salt and pepper, pinch of each

  • finishing

  • 10-12 corn or flour tortillas, I like to use the corn/wheat ones
  • 1 cup shredded sharp cheddar
  • 1/2 cup pepper jack, or just all cheddar

  • sides (all optional)

  • extra enchilada sauce in a bowl
  • bowl of jalapenos
  • bowl of guacamole
  • small bowl of sour cream
  • bowl of tortilla chips

Directions

1
Done

enchilada sauce

Heat oil in a large saucepan over medium heat, add the flour and stir together well.
2
Done

Whisk in the chili powder, garlic powder, cumin, coriander, salt, tomatoes, and tomato paste until all lumps are removed.
3
Done

Continue to whisk and pour in the beef stock until well incorporated. Lower the heat and simmer for 45 minutes until becomes lovely and thick.
4
Done

Use immediately or refrigerate for up to two weeks.

5
Done

cauliflower and black bean filling

Preheat the oven to 425F (220C).
6
Done

On a large baking sheet, toss together the cauliflower, olive oil, chipotle, smoked paprika, cumin and a pinch of salt and pepper.
7
Done

Transfer to the oven and roast fr 20-30 minutes, tossing halfway through cooking until charred on the edges.
8
Done

Remove from the oven and place in a large bowl, stir in the black beans, parsley or cilantro (coriander), about one-half the cheese and toss together.

9
Done

Pour 1/4 cup (about 80ml) enchilada sauce into the bottom of a 9x13 inch baking dish.

10
Done

Wrap the tortillas in a damp tea towel and warm in the oven for one minute.
11
Done

Spoon cauliflower and black bean mixture down the center of tortilla, tuck and roll, placing the tortilla seam side down into the baking dish. Repeat.
12
Done

Once the baking pan is full, pour the remaining enchilada sauce over top of the tortillas and then top with remaining cheese.
13
Done

Transfer to the oven and back for 10-15 minute until the cheese has all melted.
14
Done

You can prepare vegetable mixture up to one day before serving and then add cheeses and finish with the sauce and cheese topping when ready to serve!
15
Done

Remove from oven and serve with your desired sides.

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