My husband loves enchiladas. And he loves black beans. He has always been on the fence about cauliflower, but has eaten it several times (not sure he knew this until now) and actually liked it. He has come to the realization that cauliflower takes on the taste of whatever you are using it for, i.e. curry dishes, Italian, roasted salads, etc. So my sweetie can actually eat cauliflower, and pretend he is not eating cauliflower. Yes he’s an adult. It’s exhausting.
The Enchilada Sauce in this recipe takes the longest to make (about 20 minutes), so I make that first. You do not need to cook the cauliflower at all which is a huge time saver, and therefore the moisture that comes with cooking it is not an issue (the homemade-cauliflower-pizza-crust-connoisseurs will know what I am talking about).
This comes together quickly and it tastes amazing. I use vegan cheese, but of course regular cheese is A-OK too. Feel free to go cheese-less. It’s delicious either way.
Chipotle Black Bean and Cauliflower Rice Enchiladas, Vegetarian, Gluten-Free
For the Enchilada Sauce:
3 Tablespoons flour (whole wheat, all-purpose or gluten-free)
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 salt, to taste (optional)
2 tablespoons tomato paste
2 cups vegetable broth plus 2 tablespoons
1 teaspoon apple cider vinegar
Freshly ground black pepper, to taste
For the Enchiladas:
One head of cauliflower, stalks trimmed and cut into florets (purple is my fave, when you can find it)
3 shallots, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon chipotle powder
1/4 teaspoon cayenne (optional)
1/2 teaspoon cumin
1/4 chopped fresh cilantro
1 can (15 ounces) black beans, drained and rinsed
corn tortillas (for gluten-free), or flour tortillas, I use the medium size
Sliced green onions
Let’s make the enchilada sauce first!
Measure out all your dry ingredients first, and place near the stove, along with the tomato paste and broth.
In a small saucepan over medium heat, add a few tablespoons of the Veggie broth and heat until hot. Add the flour and spices. Whisk constantly and cook til fragrant, about 1 minute. Whisk in the tomato paste, then slowly pour in the rest of the broth while whisking constantly to remove lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat to low and maintain a gentle simmer. Whisk often, for about 5-7 minutes. The sauce will thicken.
Remove from heat and whisk in the vinegar and season to taste with a generous amount of pepper.
Now, let’s make the Enchiladas.
Preheat the oven to 350 degrees.
Blend the cauliflower in batches until it is broken down into rice-sized pieces.
Heat a large saucepan over medium meat. Add the rest of the veggie broth and saute the shallots and garlic until translucent – about 3 minutes. Turn the heat off, add the cauliflower rice and spices and stir until evenly mixed. Add the cilantro and black beans and stir to combine. Set aside.
Char the tortillas over a gas flame or warm them slightly in the microwave until they are nice and soft (I prefer charring!)
Spread a few tablespoons of the enchilada sauce across the bottom of a large baking dish. Fill each tortilla with the black bean/cauliflower rice filling, and, rolling them up as tightly as you can, place in the dish, seam side down. Repeat with the remaining tortillas. Lightly cover the top of the enchiladas with more sauce (and cheese, if using) and bake until warmed through or cheese is melted, about 20 minutes.
Serve enchiladas with more sauce, and top with diced jalapeno, diced green onions, tons more cilantro and sliced avocado.
I promise you will love these, and they will become a weekly staple in your dinner planning!