Citric Acid Free Pickled Jalapeño Cauliflower Enchiladas with Cilantro Slaw

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Citric Acid Free Pickled Jalapeño Cauliflower Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the filling

1 medium head cauliflower (about 2 lbs), cut into small florets
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ cup pickled jalapeños, drained and roughly chopped
1 can (15 oz) black beans, drained and rinsed
1 ½ cups shredded monterey jack cheese, divided

For the enchilada sauce

3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 cups chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
½ medium white onion, roughly chopped
3 cloves garlic, smashed
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt

For the enchiladas

8 corn tortillas (6-inch)

For the cilantro slaw

3 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
3 tbsp fresh lime juice (about 2 limes)
1 tbsp olive oil
½ tsp salt
¼ tsp sugar

For serving

sour cream, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the cauliflower florets on a large baking sheet with 2 tablespoons of the olive oil, the cumin, smoked paprika, garlic powder, 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 the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the guajillo and ancho chiles, chicken broth, fire-roasted tomatoes, cumin, oregano, and salt. Bring to a simmer and cook for 12–15 minutes, until the chiles are fully softened.

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