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Home Β» Dinner Β» Easy Bean and Cauliflower Rice Enchiladas

Easy Bean and Cauliflower Rice Enchiladas

Last Updated November 12, 2020. Originally Posted November 26, 2017 By Kristina Sloggett 18 Comments

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these easy bean and cauliflower rice enchiladas are a quick weeknight dinner that makes a great lunch the next day! gluten, dairy, and oil free – flavor full!

recipe originally published November 26, 2017

 

Easy Bean and Cauliflower Rice Enchiladas @spabettie

Easy Bean and Cauliflower Rice Enchiladas

…and just like that, the holidays are here.

That sweet magical time of year where the majority of the recipes are festive and party like, celebratory and fancy.

Then there are the slowed down days, the take a break from the revelry and merry making days… to have something quick and easy yet filling and still delicious. Real life, the busy days.

We are currently on the tail end of three weeks of travel, and I am looking forward to some homebound normalcy for a bit.

At least a couple days of it, before we find ourselves immersed in all things holiday! So quick and easy dishes like this one are just what I’ll be looking for when we get home – the normal before the festive.

Easy Bean and Cauliflower Rice Enchiladas @spabettie #oilfree

Quick and easy recipe

Well.

Actually, last Christmas we veered from the traditional for a wonderfully homey and comforting spread of enchiladas, tamales, and DIY tacos.

It was glorious, I can assure you.

So!

These Easy Bean and Cauliflower Rice Enchiladas may just fit in on some holiday tables! They are even red and green – quite festive.

I would definitely welcome a redux of last year’s holiday feast, with these added to the menu.

Easy Bean and Cauliflower Rice Enchiladas @spabettie #vegan

 

more enchilada recipes:

  • Vegan Buffalo Jackfruit Enchiladas
  • Cheesy Hatch Chile Enchiladas
  • Crispy Sweet Potato Veggie Enchiladas with Chipotle Tomato Cream
  • (Faux) Huevos a la Mexicana Enchilada
  • Creamy Tortilla Soup Enchiladas

 

Easy Bean and Cauliflower Rice Enchiladas @spabettie #vegan #glutenfree #soyfree #oilfree #comfortfood

 

Easy Bean and Cauliflower Rice Enchiladas @spabettie #glutenfree

 

 

 

 

Yield: 8 enchiladas / 4 servings

Easy Bean and Cauliflower Rice Enchiladas

Quick and Easy Bean Enchiladas @spabettie

Easy Bean and Cauliflower Rice Enchiladas - a quick weeknight dinner that makes a great lunch the next day! gluten, dairy, and oil free - flavor full!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 fresh poblano pepper, stemmed, seeded and diced
  • 1/2 head cauliflower, riced
  • 1 (15 ounce) can pinto beans, drained
  • 18 ounces (2+ cups) red enchilada sauce
  • 8 corn tortillas
  • cashew cream, to garnish
  • 2 fresh green onions, peeled and diced, to garnish

Instructions

  1. Preheat oven to 350 °F.
  2. To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency. 
  3. In large sauté pan over medium heat, combine onion, garlic, and poblano, and riced cauliflower. Sauté with a bit of water until softened and onion is translucent, about 5 - 7 minutes. Add pinto beans, stirring to incorporate. Remove from heat and set aside.
  4. To assemble enchiladas: Spoon about 1/4 to 1/3 cup enchilada sauce into baking dish, enough to cover the surface evenly.
  5. In a dry skillet over low heat, warm each tortilla before filling and rolling. (You can also wrap tortillas in damp towel and microwave for 30 seconds.)
  6. Spoon several tablespoons of the bean and rice mixture down center of tortilla, roll closed and place in baking dish, closed edges down.
  7. Repeat with remaining tortillas and filling (I sometimes have one lunch worth left over to eat right then, or save for later). Spoon / pour remaining enchilada sauce over enchiladas, coating completely.
  8. Bake at 350 °F for 25-30 minutes, until enchiladas are warmed through. Top with cashew cream and green onions.

Notes

dairy, egg, soy, oil, and gluten free, vegan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Pinto Beans, No Salt
    Pinto Beans, No Salt
  • Mission White Corn Tortillas, 30 Count
    Mission White Corn Tortillas, 30 Count

Nutrition Information:

Yield:

4

Serving Size:

2 enchiladas

Amount Per Serving: Calories: 308Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 141mgCarbohydrates: 26gFiber: 13gSugar: 6gProtein: 12g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Dinner

 

about Kristina:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Filed Under: Dinner, Gluten Free, Meatless Monday, Oil Free!, Reader Favorites, recipes, Vegan

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Comments

  1. Linda from Veganosity says

    December 1, 2017 at 7:32 am

    Mmmm….I love homemade enchiladas. These look perfect for a busy weeknight when you want a home cooked meal.

    Reply
  2. Amanda says

    November 29, 2017 at 8:41 pm

    Cauliflower rice is popping up in surprising places. What a great way of getting more veggies into a meal.

    Reply
  3. Audrey says

    November 29, 2017 at 4:22 pm

    I love that you used cauliflower rice in these. I can’t wait to try it!

    Reply
  4. Nicole Dawson says

    November 28, 2017 at 7:56 am

    I love this untraditional version. We’ve done a mexican themed christmas dinner before and it’s one of our favs !

    Reply
    • Kristina Sloggett says

      November 28, 2017 at 10:11 am

      we loved it too! I do have to then make some dressing, mashed potatoes and other sides for another dinner a different day, just so we have some of those flavors and leftovers…

      Reply
      • Nicole Dawson says

        November 30, 2017 at 8:17 am

        Sounds like you have the perfectly balanced menu πŸ™‚

  5. Dianne says

    November 28, 2017 at 6:52 am

    Enchiladas, tamales, and tacos sounds like an amazing Christmas dinner! And these enchiladas look perfect enough for any day of the year!

    Reply
    • Kristina Sloggett says

      November 28, 2017 at 10:10 am

      right? we may do that again this year… hmmm… πŸ™‚

      Reply
  6. Kortney says

    November 28, 2017 at 12:13 am

    The colours sure do work for an Enchilada holiday meal! It’s so hard to find corn tortillas in Berlin, I may need to make some fresh ones and give this dish a try!

    Reply
    • Kristina Sloggett says

      November 28, 2017 at 10:09 am

      ooooh, fresh tortillas are ALWAYS the best, Kortney! enjoy!

      Reply
  7. Alisa Fleming says

    November 27, 2017 at 5:15 pm

    It has been WAY too long since I’ve made enchiladas. These need to happen. I usually make homemade red sauce, but can’t be quite that dedicated in the kitchen right now. Is there a brand that you really recommend Kristina?

    Reply
    • Kristina Sloggett says

      November 27, 2017 at 8:18 pm

      this sauce is homemade too (having to find the original and republish, the original recipe post from 2011 was lost in transition, ha!). I haven’t bought a red or green enchilada sauce for years. as soon as I get home, I’m making another batch so I can post – it’ll be up soon! πŸ™‚

      Reply
  8. Chrystal says

    November 27, 2017 at 11:52 am

    I love how simple these enchiladas are to make. And in only 7 ingredients! That’s amazing!

    Reply
    • Kristina Sloggett says

      November 27, 2017 at 8:19 pm

      very simple, and OH SO tasty! πŸ™‚ (thank you, Chrystal!)

      Reply
  9. Leslie says

    November 27, 2017 at 9:06 am

    I had enchiladas at a restaurant this past weekend. Yours are hands down better! It is fun to have untraditional traditions.

    Reply
    • Kristina Sloggett says

      November 27, 2017 at 8:20 pm

      thank you Leslie! πŸ˜‰ and yes! untraditional is definitely fun every so often…

      Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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