Tree Nut Free Pickled Jalapeño Cauliflower Enchiladas with Cilantro Slaw
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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 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
- 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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