Smoky chipotle roasted cauliflower gets tucked inside corn tortillas with chickpeas, cilantro, and cheddar cheese and smothered with homemade enchilada sauce for a perfect protein-packed, seasonal produce-filled enchilada recipe! This filling meatless meal is perfect for feeding a crowd or packing leftovers for lunches all week!
Today we’re taking one of my all-time favorite fall vegetables- cauliflower- and making it the star of one of my all-time favorite hearty meatless meals- enchiladas!
Loaded with extra flavor thanks to a can of chipotles in adobo, these enchiladas are the perfect balance of smoky, spicy, saucy, and cheesy. They’re also the ideal vehicle for piling generous amounts of avocado, either thinly sliced or mashed into guacamole, or another creamy substance like sour cream or greek yogurt.
Clearly, I’m allll about the creamy topping.
Vegan/dairy-free friends, fear not: this vegan cashew queso would be perfect here instead of cheese, and I’ve recently discovered several plant-based cheeses in the grocery store that are every bit as flavorful as real-deal cheese.
Enchiladas are my go-to meal for feeding a crowd in the cooler months. Not only are they easy to make and an overall crowd-pleaser, but they’re the kind of meal that can be assembled entirely in advance, and just popped in the oven when your guests arrive.
And, in my experience, they’re also the kind of effortlessly meatless meal that nobody even misses the meat in; enchiladas check all the satisfying-food boxes: saucy, cheesy, protein, carbs, bold flavors. They can be served with a side of rice or salad, or eaten as a meal entirely on their own.
Best part? Despite having several moving parts (roasted cauliflower, homemade enchilada sauce, saucy chickpea filling), these enchiladas are completely low-stress and can be made, assembled, and eaten in under an hour.
So, grab yourself a cauliflower and lets do this thing!
If you make this recipe, let me know how it turns out! Leave a comment below, or take picture of your enchiladas and share it with me on Instagram. I love seeing my recipes in your kitchen!
- 1 batch Chipotle Roasted Cauliflower (recipe below)
- 1 batch Homemade Enchilada Sauce (recipe below), divided
- 1 15-oz can chickpeas
- 2 garlic cloves
- 1/2 cup cilantro
- 1/2 cup enchilada sauce (for the filling) + remaining enchilada sauce for pouring over top
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 8 small corn or wheat tortillas
- 1 large avocado, thinly sliced red onion, fresh lime, and cilantro, for topping (optional)
- 1 small or 1/2 a large cauliflower
- 3 chipotle peppers (from a can of chipotles in adobo)
- 3 Tablespoons adobo sauce (from the can of chipotles)
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 a small red or yellow onion
- 2 cloves garlic
- 1 Tablespoon olive oil
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 15-ounce can fire-roasted diced tomatoes with green chilies*
- 2 Tablespoons tomato paste
- 1/2 cup vegetable broth (chicken broth or water both work well, too)
- 1 Tablespoon cornstarch
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2. Cut cauliflower in half, then cut out the hard core and remove any thick leaves. Use your hands or a knife to break/cut up the cauliflower into small, approximately 1-2 inch, bite-sized pieces. Place cauliflower on baking sheet.
- 3. Use a fork to remove 3 chipotles from the can of chipotles in adobo, then place them on a cutting board and finely dice them. Scrape the diced chipotles in a small bowl with the 3 Tablespoons of adobo sauce, olive oil, salt, and cumin, and stir to combine. Drizzle this sauce over the cauliflower, using a spatula to toss/evenly coat the cauliflower in the chipotle mixture.
- 4. Roast cauliflower for 25 minutes. While Cauliflower roasts, make Enchilada Sauce (instructions below).
- 5. Once Enchilada sauce is finished, prepare the chickpea filling: drain and rinse the can of chickpeas, then pour them into a small bowl. Finely dice the 2 cloves of garlic and roughly chop the cilantro. Add them to the bowl along with 1/2 cup enchilada sauce, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Stir to combine.
- 6. When cauliflower is cooked, enchilada sauce is made, and chickpea filling is prepared, assemble the enchiladas: pour half of the remaining enchilada sauce in the bottom of a large casserole dish. Spread out your 8 tortillas on the counter, and add 1 tablespoon of shredded cheese, 1/4 cup of roasted cauliflower, and 1/4 cup of the chickpea mixture to each. Roll them up one by one, tucking them tightly against each other in the dish. If you have any leftover cauliflower or chickpeas at the end, sprinkle them over the top of the enchiladas. Pour all remaining enchilada sauce over top, and sprinkle on remaining cheese.
- 7. Turn oven down to 375 degrees, then place the pan of enchiladas in to bake for 20 minutes, or until cheese is melted and bubbly. Serve with slices of avocado, red onion, cilantro, and a squeeze of lime juice, or top with dollops of guacamole, sour cream, etc.
- 8. Leftovers keep well in the fridge, covered, for up to 5 days. If making ahead, fully assemble, but don't bake the enchiladas. Cover and chill for up to 2 days before baking (which may take an additional 10-15 minutes, since they'll be cold when going into the oven).
- 1. Roughly chop the onion and garlic. Add onion and olive oil to a medium-sized sauce pot over medium heat, and sautee for about 5 minutes, stirring occasionally.
- 2. Add garlic and all spices to the pot, and cook for another minute.
- 3. Pour the can of tomatoes and the tomato paste into the pot, and stir well. Measure out the vegetable broth and whisk the cornstarch into it. Then, pour the cornstarch-broth mixture into the pot.
- 4. Bring the sauce to a boil, then reduce to a simmer for 8-10 minutes. Transfer to a blender or food processor and puree until smooth.