Pescatarian Classic Cauliflower Enchiladas
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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