Quick Summary
Roasted Cauliflower Enchiladas- corn tortillas are filled with roasted cauliflower, chickpeas, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. Serve with lime crema and your favorite toppings for a satisfying vegetarian meal.
My Cauliflower Chickpea Tacos are one of my all-time favorite meals. My boys also love them and they are a blog favorite. Everyone that tries them becomes a fan, they are that good!
I decided to turn my favorite tacos into enchiladas and I am glad I did. I love enchiladas, especially twists on the classic, like enchilada stuffed sweet potatoes, black bean quinoa enchilada bake, and butternut squash enchiladas.
These Roasted Cauliflower Enchiladas are AMAZING! The flavors are SO good and these veggie enchiladas are very satisfying. The perfect dinner for meatless Monday or any night.
The enchiladas start with spiced cauliflower and chickpeas that get roasted in the oven for maximum flavor. Roll up the roasted cauliflower and chickpeas in corn tortillas with homemade enchilada sauce and shredded cheese. Top with extra sauce, cheese, and bake until bubbly.
Serve with lime crema and your favorite toppings! I guarantee you will add this recipe to your regular dinner rotation. And the leftovers are fantastic and you can even freeze the enchiladas!
Table of Contents
Ingredients
- Cauliflower– you will need one small head of cauliflower. Wash well and cut into small florets. Make sure they are the same size so the cook evenly.
- Chickpeas– rinsed and drained.
- Oil– you can use olive oil or avocado oil.
- Spices– chili powder, cumin, smoked paprika, garlic powder, and onion powder.
- Salt– to enhance the flavors.
- Enchilada sauce– we like to use our homemade enchilada sauce, but you can use your favorite store bought brand.
- Corn tortillas– you can use white or yellow corn tortillas.
- Cheese– shredded Mexican blend cheese, Monterey jack, or cheddar cheese. Use your favorite or a mix!
How to Make Cauliflower Enchiladas
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with oil and toss until well coated.
- Add the chili powder, cumin, salt, smoked paprika, garlic powder, and onion powder. Toss until well coated.
- Transfer the mixture to the prepared baking sheet. Shake so the cauliflower and chickpeas are in an even layer.
- Roast for 25 to 30 minutes, until soft and lightly golden. Remove from oven and reduce oven temperature to 350 degrees F.
- Grease a 9×13-inch baking dish with cooking spray and pour ¼ cup enchilada sauce into the bottom of the dish.
- Spread it around evenly with a spoon to cover the bottom of the pan. Pour remaining sauce into a shallow bowl or pie plate.
- Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds.
- To assemble the enchiladas, dip a tortilla into the sauce to lightly coat both sides.
- Transfer to a plate, then place about 2 tablespoons of the cauliflower mixture into the center. Top with about a tablespoon of cheese.
- Roll up and place seam side down into the baking dish, close together so they don’t unroll. Repeat until you’ve used all the filling.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake for 20 to 25 minutes or until the cheese is melted and enchiladas are gently bubbling.
- Remove the enchiladas the oven and allow enchiladas to cool for 5 minutes before serving.
Easy Lime Crema
We love serving the enchiladas with lime crema. It is easy to make and adds so much flavor!
- In a small bowl, combine the sour cream (or plain Greek yogurt), lime juice, cilantro, salt, and pepper. That’s it!
- You can store the lime crema in an airtight container or jar in the fridge for up to 4 days. Stir before using.
Topping Ideas
The lime crema is a must, but if you want to add other toppings, here are some ideas!
- Cilantro
- Avocado or Guacamole
- Pico de Gallo
- Jalapeño slices
- Pickled Red Onions
- Queso fresco or Cotija cheese
How to Store & Freeze
- Storing: Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat individual servings in the microwave. To reheat in the oven, preheat the oven to 350 degree F and warm up the enchiladas for about 20 minutes or until heated through.
- Freezing: Let the enchiladas cool completely. Transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven or microwave.
More Enchilada Recipes
- Black Bean Enchiladas
- Beef Enchiladas
- Skillet Vegetarian Enchiladas
- Stacked Vegetable Enchiladas
- Chicken Enchiladas
- Corn and Zucchini Enchiladas
- Butternut Squash Enchiladas
- Skillet Chicken Enchiladas
Cauliflower Enchiladas
Ingredients
For the enchiladas:
- 1 small head cauliflower, washed and cut into small florets
- 15 oz chickpeas, rinsed and drained
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups enchilada sauce*
- 14 to 16 corn tortillas
- 2 cups shredded Mexican blend cheese, can use Monterey jack or cheddar
- Toppings: cilantro, pickled red onions, avocado slices
For the Lime Crema:
- 1 cup sour cream or plain Greek yogurt
- 2 to 3 tablespoons fresh lime juice
- 1/4 cup finely chopped cilantro
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with oil and toss until well coated.
- Add the chili powder, cumin, salt, smoked paprika, garlic powder, and onion powder. Toss until well coated. Transfer the mixture to the prepared baking sheet. Shake so the cauliflower and chickpeas are in an even layer.
- Roast for 25 to 30 minutes, until soft and lightly golden. Remove from oven and reduce oven temperature to 350 degrees F.
- Grease a 9×13-inch baking dish with cooking spray and pour ¼ cup enchilada sauce into the bottom of the dish. Spread it around evenly with a spoon to cover the bottom of the pan. Pour remaining sauce into a shallow bowl or pie plate.
- Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds.
- To assemble the enchiladas, dip a tortilla into the sauce to lightly coat both sides. Transfer to a plate, then place about 2 tablespoons of the cauliflower mixture into the center. Top with about a tablespoon of cheese.
- Roll up and place seam side down into the baking dish, close together so they don’t unroll. Repeat until you’ve used all the filling.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
- Bake for 20 to 25 minutes or until the cheese is melted and enchiladas are gently bubbling.
- While the enchiladas are baking, make the lime crema. In a small bowl, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
- Remove the enchiladas the oven and allow enchiladas to cool for 5 minutes. Garnish with desired toppings. Serve warm with lime crema.
Notes
Nutrition
Have you tried this recipe?
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Maria, thank you for another delicious recipe. When you say cool completely before freezing what should the internal temperature be before popping in freezer. Thank you for helping me to continue to put food meals on the table for my family! I have followed you since you and Josh were just Two Peas!
I let them cool completely before freezing. So they aren’t warm at all. I never use a thermometer. I am glad you are enjoying our recipes.
Loved this recipe! Enchilada Sauce was so easy and delicious. I’ll never buy in a can again.
Thanks so much
Yay!!