Low Sodium Classic Cauliflower Enchiladas

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Classic Cauliflower Enchiladas

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Ingredients

4 servings

For the filling

1 medium head cauliflower (about 2 lbs), cut into small florets
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3 tbsp olive oil, divided
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 can (15 oz) black beans, drained and rinsed
½ cup frozen corn, thawed
½ cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the enchilada sauce

2 tbsp olive oil
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp dried oregano
1 can (15 oz) tomato sauce
1 cup chicken broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

8 corn tortillas (6-inch)
1 ½ cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the cauliflower florets on a large baking sheet with 3 tbsp olive oil, cumin, chili powder, smoked paprika, and salt until evenly coated. Spread in a single layer and roast for 22–25 minutes, flipping once halfway through, until the edges are deeply browned and the florets are tender.
2
While the cauliflower roasts, make the enchilada sauce. Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, for about 1 minute, until fragrant and just beginning to turn golden at the edges — watch closely so it doesn't burn. Add the chili powder, cumin, and oregano and stir for 30 seconds until the spices are fragrant and darkened slightly.

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