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).
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:
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 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 Enchiladas:
You’ve got this!
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…
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.
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.
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.
Pile on your toppings. Don’t be shy — the more, the merrier!
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.
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:
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!
Heat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
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.
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.
Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
Remove from the oven, garnish with tons of toppings, and serve warm.