Black Pepper Free Classic Cauliflower Enchiladas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 1 medium head cauliflower (about 2 lbs), cut into small florets
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup frozen corn, thawed
- ½ cup shredded monterey jack cheese
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
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!