Ok guys this is super easy to make and you can really cut your time in half by buying frozen riced cauliflower. Thaw in the microwave and you are good to go.

The Enchilada Sauce in this recipe takes the longest to make (about 15 minutes), so I make that first. You do not need to cook the freshly grated cauliflower, but you will still save time buy using the frozen.

This comes together quickly and 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.

Vegetarian Chipotle Black Bean and Cauliflower Enchiladas

Ingredients:

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 “riced” in a food processor OR ONE BAG OF RICED FROZEN CAULIFLOWER (all caps here because this is a no-brainer)

3 shallots, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon chipotle powder

1/4 teaspoon cayenne (optional)

1/2 teaspoon cumin

1/2 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

Toppings:

Avocado slices

Cilantro

Red onion

Sliced jalapeno

Sliced green onions

Let’s make the enchilada sauce first!

Measure out all your dry ingredients for the sauce and put in a bowl.

In a small saucepan over medium heat, add two tablespoons of the Veggie broth and heat until hot. Add the flour and spices. Whisk constantly and cook until 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. Set aside.

Now, let’s make the Enchiladas.

Preheat the oven to 375 degrees.

Blend the cauliflower in batches until it is broken down into rice-sized pieces. or just use the thawed riced cauliflower from frozen.

In a large bowl, add the cauliflower black beans, shallots, cilantro and spices above. Stir to combine.

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 mixture, 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 25 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!

Enjoy!

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Vegetarian Chipotle Black Bean and Cauliflower Enchiladas

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

Ingredients:

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 “riced” in a food processor OR ONE BAG OF RICED FROZEN CAULIFLOWER (all caps here because this is a no-brainer)
• 3 shallots finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon cayenne optional
• 1/2 teaspoon cumin
• 1/2 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

Toppings:

• Avocado slices
• Cilantro
• Red onion
• Sliced jalapeno
• Sliced green onions

Instructions

Let’s make the enchilada sauce first!

1. Measure out all your dry ingredients first.
2. In a small saucepan over medium heat, add two tablespoons of the Veggie broth and heat until hot. Add the flour and spices. Whisk constantly and cook until fragrant, about 1 minute. Whisk in the tomato paste, then slowly pour in the rest of the broth while whisking constantly to remove lumps.
3. 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.
4. Remove from heat and whisk in the vinegar and season to taste with a generous amount of pepper. Set aside.

Now, let’s make the Enchiladas.

1. Preheat the oven to 375 degrees.
2. Blend the cauliflower in batches until it is broken down into rice-sized pieces. or just use the thawed riced cauliflower from frozen.
3. In a large bowl, add the cauliflower black beans, shallots, cilantro and spices above. Stir to combine.
4. Char the tortillas over a gas flame or warm them slightly in the microwave until they are nice and soft (I prefer charring!)
5. Spread a few tablespoons of the enchilada sauce across the bottom of a large baking dish. Fill each tortilla with the black bean/cauliflower mixture, 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 25 minutes.
6. Serve enchiladas with more sauce, and top with diced jalapeno, diced green onions, tons more cilantro and sliced avocado.