These easy bean and cauliflower rice enchiladas make a quick weeknight dinner and a great leftover lunch. Gluten-free, dairy-free, and oil-free, they’re full of flavor and simple to prepare.
Recipe originally published November 26, 2017.
Easy Bean and Cauliflower Rice Enchiladas
The holidays are a time of celebration, but there are also days when you want something simple, comforting, and quick. These enchiladas are exactly that: satisfying, easy to make, and tasty enough to pull from the weekly rotation or serve at a casual holiday gathering.
After weeks of travel and lots of festive meals, it’s nice to come home to uncomplicated dinners that still feel special. This recipe fits that need—minimal fuss, maximum comfort.
Quick and easy recipe
Last Christmas we swapped tradition for a cozy spread of enchiladas, tamales, and DIY tacos, and it was one of the best, most relaxed holiday meals. These Bean and Cauliflower Rice Enchiladas are perfect for that same vibe—homestyle, colorful, and hearty. They bring red and green to the plate and work well for casual holiday service or everyday dinners.
More enchilada recipes:
- Vegan Buffalo Jackfruit Enchiladas
- Cheesy Hatch Chile Enchiladas
- Crispy Sweet Potato Veggie Enchiladas with Chipotle Tomato Cream
- (Faux) Huevos a la Mexicana Enchilada
- Creamy Tortilla Soup Enchiladas
If you love cauliflower, check a cauliflower recipe collection for more menu ideas and ways to use riced cauliflower in savory dishes.
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Bean and Cauliflower Rice Enchiladas
Easy Bean and Cauliflower Rice Enchiladas — a quick weeknight dinner that makes a great lunch the next day. Gluten-free, dairy-free, and oil-free.
10 minutes
25 minutes
35 minutes
Ingredients
- 1 yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 fresh poblano pepper, stemmed, seeded, and diced
- ½ head cauliflower, riced
- 1 (15 ounce) can pinto beans, drained
- 18 ounces (about 2 cups) red enchilada sauce
- 8 corn tortillas
- Cashew cream, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat oven to 350 °F.
- Rice the cauliflower: Add chopped cauliflower to a food processor and pulse until it reaches a rice-like texture.
- Sauté the vegetables: In a large skillet over medium heat, combine the diced onion, minced garlic, diced poblano, and riced cauliflower. Sauté with a splash of water until the cauliflower softens and the onion becomes translucent, about 5–7 minutes. Stir in the drained pinto beans and remove from heat.
- Prepare the baking dish: Spoon about ¼ to ⅓ cup of enchilada sauce into the bottom of a baking dish and spread to coat the surface evenly.
- Warm the tortillas: In a dry skillet over low heat, warm each tortilla briefly to make them pliable. Alternatively, wrap tortillas in a damp towel and microwave for about 30 seconds.
- Assemble the enchiladas: Place several tablespoons of the bean-and-cauliflower mixture down the center of each warmed tortilla, roll up, and arrange seam-side down in the prepared baking dish.
- Finish and bake: Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well coated. Bake at 350 °F for 25–30 minutes, until heated through.
- Garnish and serve: Top with cashew cream and sliced green onions before serving.
Notes
Dietary: Dairy-free, egg-free, soy-free, oil-free, gluten-free, vegan.
Nutrition Information:
Yield:
4
Serving Size:
2 enchiladas
Amount Per Serving:
Calories: 308
Total Fat: 9g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 0mg
Sodium: 141mg
Carbohydrates: 26g
Fiber: 13g
Sugar: 6g
Protein: 12g
Nutrition calculations vary by method and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered cooking at an early age and launched spabettie in 2010 to share vibrant vegan recipes. Her culinary training informs the simple, flavorful dishes featured here.
spabettie / Kristina Sloggett participates in affiliate programs to support the site.