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Roasted Cauliflower Enchiladas

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So obsessed with this Roasted Cauliflower Enchiladas recipe! It’s super hearty and flavorful, made with my favorite homemade enchilada sauce, and deliciously vegetarian (or it can be made vegan, if you prefer).

Roasted Cauliflower Enchiladas Recipe with Avocado

I had a feeling these roasted cauliflower enchiladas were going to be great.

But oh my goodness, they have officially stolen our enchilada-lovin’ hearts. So much so that they have now been voted the new favorite enchiladas in our casita, hands-down — both by my vegetarian husband (no surprise there) and myself (who has been fiercely loyal to chicken enchiladas for over a decade). And it’s all thanks to three winning ingredients:

  1. My favorite homemade enchilada sauce, which makes any enchiladas a million times better
  2. An entire head of roasted cauliflower, which caramelizes in the oven while you make that sauce
  3. Toppings galore, which I sincerely hope include as much fresh avocado as possible

Truly, I’ve made a lot of enchiladas over the years, with all sorts of sauces and fillings and toppings. And I am now convinced that this particular combo of ingredients is extra-special. All of that caramelized cauliflower pairs perfectly with that smoky, savory sauce. The hearty beans and melted cheese inside the filling are balanced beautifully by all of those fresh, cooling toppings. All of which, pair perfectly with a fresh, cold homemade margarita. Naturally.

Also? These roasted cauliflower enchiladas are naturally vegetarian, and can also be adapted to become vegan and/or gluten-free if you prefer, which make them perfect for serving to a crowd. They are easy to make ahead and refrigerate if you’re meal prepping for the week, and also freeze beautifully. And bonus, “the whole enchilada” (homemade sauce included!) is incredibly easy to make.

Trust me — you’ve gotta give this one a try.

Roasted Cauliflower Enchiladas Ingredients -- roasted cauliflower and homemade enchilada sauce

Roasted Cauliflower Enchilada Ingredients:

Alright, let’s talk details! To make these enchiladas, you will need the following ingredients:

  • Roasted cauliflower: I just made a plain batch with salt and pepper and garlic powder, which was plenty flavorful. But feel free to sprinkle on some taco seasoning for extra flavor if you’d like.
  • Red enchilada sauce: My homemade recipe is my absolute fave. It only takes about 5 minutes to prep, another 10 or so to simmer, and it tastes a million times better than the canned stuff.
  • Flour tortillas: Or you’re welcome to use corn tortillas.
  • Beans: I used pinto beans as part of the enchilada filling, but any kind of beans or lentils will do.
  • Shredded cheese: I recommend either a Mexican blend or Pepper Jack.
  • Toppings: The more the merrier! I used lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco and pepitas. But feel free to use any of your faves.

How to make Vegetarian Roasted Cauliflower Enchiladas

How To Make Enchiladas:

You’ve got this!

  1. Roast your cauliflower. Cut your cauliflower into florets. Toss with oil, salt, pepper and garlic powder. Spread out on a baking sheet and roast for 25-30 minutes until golden. While that’s cooking…
  2. Make your homemade enchilada sauce. Make your roux, sauté the spices, whisk in your broth, and then let it simmer for 10 or so minutes until it has reduced and slightly thickened.
  3. Assemble your enchiladas. Then spoon some sauce onto a tortilla. Fill it with cheese, beans and roasted cauliflower. Roll it up into an enchilada. And place in a baking dish, spreading the extra enchilada sauce first on the bottom of the pan, and then drizzling anything remaining on top.
  4. Bake. For about 20 or so minutes, until the enchiladas are warmed through and the tortillas begin to crisp up a bit. Remove from the oven.
  5. Pile on your toppings. Don’t be shy — the more, the merrier!
  6. And…serve! YUM.

The BEST Vegetarian Enchiladas - Roasted Cauliflower Enchiladas

Ways To Customize These Enchiladas:

You’ve got all kinds of options. For example, feel free to:

  • Add extra veggies: Roasted sweet potato, red onion, poblano, bell pepper, or mushrooms would be great with cauliflower, just to name a few.
  • Add meat: If you’d like, chicken, shrimp, carnitas, steak or tofu would also be delicious here.
  • Make them vegan: Nix the cheese entirely, or sub in vegan cheese or a sprinkle of nutritional yeast. And then just be sure to use veggie stock in your enchilada sauce.
  • Make them gluten-free: Use gluten-free corn tortillas. And be sure to use a gluten-free thickener (such as cornstarch) to thicken the enchilada sauce.

Vegetarian Roasted Cauliflower Enchiladas Recipe with Avocado

Favorite Mexican Side Dishes:

Feel free to check out our Mexican Recipes here on the site for inspiration, but a few Mexican side dishes I’d recommend include:

Roasted Cauliflower Enchiladas Recipe with Avocado and Cilantro

Love Enchiladas? Check out these recipes too!

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Roasted Cauliflower Enchiladas Recipe from Gimme Some Oven

Roasted Cauliflower Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


This roasted cauliflower enchiladas recipe is super hearty and flavorful, made with my favorite homemade enchilada sauce, and deliciously vegetarian (or it can be made vegan, if you prefer).


  • 1 batch basic roasted cauliflower
  • 1 batch red enchilada sauce
  • 78 large flour tortillas
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepperjack)
  • toppings: lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or whatever else sounds good!


  1. Heat oven to 350°F.  Lightly grease a 9×13-inch baking dish with cooking spray.
  2. Prepare the roasted cauliflower and red enchilada sauce according to directions.  Once the enchilada sauce is ready to go, pour 1/4 cup sauce into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface.  Set aside.
  3. Place a tortilla flat on a plate, and spoon a heaping tablespoon of enchilada sauce into the center of the tortilla.  Spread it around evenly with a spoon.  Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and roasted cauliflower.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, beans and cauliflower.  Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
  4. Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
  5. Remove from the oven, garnish with tons of toppings, and serve warm.

Healthy Vegetarian Roasted Cauliflower Enchiladas Recipe

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37 comments on “Roasted Cauliflower Enchiladas”

  1. I would need to add a protein source to make these a meal, but I agree they sound wonderful. I also agree completely with the toppings you’ve chosen (my husband would nix the avocado – which means more for me…) Definitely want to try these, I think with shredded chicken.

  2. Omg, these were AMAZING! We used lentils instead of black beans and there were zero leftovers. Our family devoured them. ;)

  3. Cauliflower and beans make a perfect filling that includes filling fiber and protein!!

  4. Oh my goodness, Ali- these were DELICIOUS!!!! Definitely one of the best recipes I’ve made recently! I have been so into the cauliflower trend lately & using it in every way possible- these hit the spot.!!

    • Loved this so much! I added some sweet bell peppers and mushrooms to the mix. I wasn’t sure how the avacado would taste so I put less on then what it shows here. (I love avacado but normally eat it alone)
      I wish I had put on more. it was a beautiful balance. As I always do I topped it off with lime ?

  5. Amazing!!! These are great just the way they are! Love that the enchilada sauce is used up completely in this recipe. Thanks for creating this delicious meal!

  6. Surprisingly good! I have never used enchilada sauce before or roasted cauliflower in a specific recipe for that matter. I thought I was burning the seasonings for the sauce but it turned out great! I did only add 1 tablespoon of dark chili powder which was perfect for our tame palates. Definitely keeping this as a new favorite. I know something is good when my six year old asks for seconds and my 16 year old eats it after school the next day. Thanks!!

    • This is a family favorite, even for my picky kids. I definitely reduce the amount of chili powder and don’t add any extra salt to the sauce until the very end if needed. We love it with black beans and I just tried it with white cheddar cheese and it was delicious!

  7. I made this recipe with canned enchilada sauce to make it even easier. I also added corn inside the enchiladas with the cauliflower and beans. They were so good!

  8. A week ago, my husband and I committed to cutting meat from out diet. So far I’ve made three of your vegetarian recipes; all delicious! Tonight it was this incredible enchilada dish! Next up, fried rice and hot and sour soup. It’s going to be easier to stick with vegetarianism now that I’ve found your blog. Thank you!!!

  9. Loved it… except most of my cooking time was stopped because all these darn ad’s took forever to load.

  10. These were a-MA-zing…! DH won’t touch avocado, so I chopped some fresh pineapple and mixed in paper-thin quartered slices of fresh jalapeno, cilantro, a touch of sea salt, and a splash of tequila. Stirred and let it sit for a bit, then topped the enchiladas with it, sprinkled on some queso fresco, and lots of toasted pepitas, and it was soooooo good this way. I would leave out the cheese inside, as it wasn’t at all needed and hardly noticed it was there with all the other fresh flavors. And your homemade sauce was FABULOUS!! Thanks so much for this recipe… this one is definitely a keeper, and on my make-again list! Thank you!

  11. This was delish! Made it for a group of women, one was vegetarian. ALL loved it. I made everything as suggested – sauce (I would like a little more) and roasted cauliflower as instructed. Definitely a GREAT DO OVER!

  12. Wow! These were really delicious. It’s my first time using roasted cauliflower, and it was super tasty. The sauce is so much better than store bought. I’ll definitely be making again.

  13. So good. I would like to try using mole sauce.s

  14. I found the enchilada sauce to be a bit salty, but otherwise it was super yummy. Thanks for a great recipe!

  15. It was so delicious. The avocados were a great addition. I wish I had made more sauce, next time I will double the recipe!!
    Thank you for sharing your cooking

  16. Loved this and really quick and easy. The only issue I had was I would only use one can of pinto beans. I rushed out to the store to grab a second can and ended up with a can’s worth of leftovers. Any recommendations for using up pinto beans?

    • Throw them into your next chili, or toss with some corn, tomatoes, and cilantro for a salsa-like dip.

  17. I never bother to review recipes, but I have to on this one. I have three boys who love their meat enchiladas, and to say they were skeptical when I told them that we were eating cauliflower enchiladas is an understatement. They loved them. I loved them. This is super economical and healthy and delish.

  18. I found this recipe at least a year ago and since then my partner and I make these enchiladas at least once a week. He liked them so much that he essentially taught himself to cook just so he could make these more frequently. So thank you for this amazing recipe!!

  19. This was absolutely amazing and soooo easy to prepare! I can’t believe I have never made enchilada sauce. What a gift to me to have this now in my back pocket! Thank you!!

  20. Followed exactly. It was amazing!

  21. I made this dish for my vegetarian wife tonight and she proclaimed it her new favorite vegetarian meal. She’s very particular about enchiladas and these checked all the boxes for her. I’ll be making them again soon! THANKS for the recipe!

  22. Amazing recipe! I even cooked it for Easter because my family would only make meaty dishes and it really was a success! For me, preparing it took more like 2 hours because I had a bit of a struggle with the cauliflower, but the most difficult part was actually holding myself from eating all the delicious ingredients.
    I would definitely make it again ?

  23. Loved these enchiladas. We eat mostly a plant based diet so a great addition to my recipe box. My only quibble is with the amount of cauliflower. Please use a scale next time.

  24. I made these today for the second time in three weeks. While the cauliflower is delicious alone, I also stuffed the enchiladas with oven roasted red bell peppers and Vidalia onion seasoned with homemade taco seasoning. This is officially our family’s new favorite meal. Each time I’ve made a double batch. They reheat just fine in the microwave.

  25. These are fantastic. One of our first recipes we used to start eating less meat in our diets and now we consistently come back to it. Thanks!

  26. I topped with roasted sliced yellow and red bell peppers and onion, pepitas, avo, cotija and cilantro. My husband and sister horked it down like it was their last day on earth. The sauce was great and easy to make. I only got four enchiladas out of it, but I might have overfilled.

  27. I made this last night for dinner. The flavors were really good and we’ll definitely be making it again. I went ahead and added taco seasoning to my roasted vegetables – I added a sweet potato and onion which I would definitely recommend. I had to use some of the tips in the comments for the enchilada sauce and add sugar, it was pretty bitter without it. Someone mentioned adding tomato paste as well which I might try. Also, I think this recipe will get faster the more you do it, but it took a long time to complete the three components: chop and roast vegetables, make sauce, and then assemble and bake enchiladas. Definitely not a quick meal.

  28. We eat this quite regularly and love it! I’m looking to plan ahead for winter and it would be amazing to freeze for a quick meal. Has anyone frozen this yet and have advice for me on how to prepare it from frozen?

  29. These are absolutely amazing! I was a bit skeptical about making chicken-less enchiladas so I haven’t attempted them since I became veg. I’m happy to say I’m pretty sure these are the best enchiladas I’ve ever made.

    And thank you so much for the note about American chili powder – I’ve been using an Indian chili powder for almost a year and wondering why it was overpowering many recipes. Hot tip!

  30. The recipe is amazing as-written, with avocado and cilantro on top. I’ve made it 3 times and plan to continue making it regularly. The homemade sauce tastes incredible. And I’m convinced that anyone would like cauliflower made this way. It has a great, ‘meaty’ texture in these. I end up with leftover filling, but I save it for another use. To avoid leftover filling, you’d need a small cauliflower, just one can of pintos, or a bigger baking dish for more enchiladas!

  31. Made this yesterday. I thought it was going to be a bit too spicy when I tasted the enchilada sauce but by the time I added the fillings, it was just perfect! Will definitely be making it again.