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
…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
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.
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
- Cheesy Hatch Chile Enchiladas
- Crispy Sweet Potato Veggie Enchiladas with Chipotle Tomato Cream
- (Faux) Huevos a la Mexicana Enchilada
- Creamy Tortilla Soup Enchiladas
- 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
- 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.
dairy, egg, soy, oil, and gluten free, vegan
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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 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.