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!
recipe originally published November 26, 2017
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.
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.
more enchilada recipes:
Vegan Buffalo Jackfruit 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
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!
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
- Preheat oven to 350 °F.
- To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency.
- 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.
- To assemble enchiladas: Spoon about 1/4 to 1/3 cup enchilada sauce into baking dish, enough to cover the surface evenly.
- 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.)
- Spoon several tablespoons of the bean and rice mixture down center of tortilla, roll closed and place in baking dish, closed edges down.
- 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.
- 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.
Nutrition Information:
Yield:
4Serving Size:
2 enchiladasAmount Per Serving:Calories: 308 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 141mg Carbohydrates: 26g Fiber: 13g Sugar: 6g Protein: 12g
Try AmazonFresh Free Trial
about Kristina:
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.
Linda from Veganosity says
Mmmm….I love homemade enchiladas. These look perfect for a busy weeknight when you want a home cooked meal.
Amanda says
Cauliflower rice is popping up in surprising places. What a great way of getting more veggies into a meal.
Audrey says
I love that you used cauliflower rice in these. I can’t wait to try it!
Nicole Dawson says
I love this untraditional version. We’ve done a mexican themed christmas dinner before and it’s one of our favs !
Kristina Sloggett says
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…
Nicole Dawson says
Sounds like you have the perfectly balanced menu 🙂
Dianne says
Enchiladas, tamales, and tacos sounds like an amazing Christmas dinner! And these enchiladas look perfect enough for any day of the year!
Kristina Sloggett says
right? we may do that again this year… hmmm… 🙂
Kortney says
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!
Kristina Sloggett says
ooooh, fresh tortillas are ALWAYS the best, Kortney! enjoy!
Alisa Fleming says
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?
Kristina Sloggett says
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! 🙂
Chrystal says
I love how simple these enchiladas are to make. And in only 7 ingredients! That’s amazing!
Kristina Sloggett says
very simple, and OH SO tasty! 🙂 (thank you, Chrystal!)
Leslie says
I had enchiladas at a restaurant this past weekend. Yours are hands down better! It is fun to have untraditional traditions.
Kristina Sloggett says
thank you Leslie! 😉 and yes! untraditional is definitely fun every so often…