Vegan Enchiladas filled with Cauliflower Taco Meat, beans and chilies and topped with homemade Enchilada Sauce makes for an amazing plant-based dinner. Soyfree recipe. Gluten-free and Nutfree option. makes 5-6 6-7 inch tortillas

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Total time: 65 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Mexican, Tex Mex

Ingredients

for the quick enchilada sauce:

  • 1/3 cup tomato paste
  • 1 1/3 cup water ((scant 1.5 cup))
  • 2 teaspoons flour (or use rice flour or cornstarch to keep it gluten-free)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1 tablespoon chili powder blend of choice or use a mix of chipotle pepper powder and other pure chili powders like ancho or other blends that you have.
  • 1 teaspoon oil

For the cauliflower taco meat:

  • 1/2 cup raw walnuts (or a mix of walnuts and sunflower seeds. or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free)
  • 1/2 cup coarsley chopped onion
  • 1 small jalapeno or serrano pepper or other green chili of choice
  • 1 small head of cauliflower chopped into florettes ((about 4 cups))
  • 1/2 of a medium tomato or use 2 tablespoons salsa
  • 2-3 tablespoons chili powder blend of choice
  • 1/2 teaspoon ground cumin
  • zest of a lime
  • 1/2 teaspoon salt

For the rest of the filling ingredients:

  • 15 ounce can black beans drained or use 1 1/2 cup cooked black beans
  • 4 ounce can green chilis drained or use 2-3 tablespoons chopped pickled mild jalapeno
  • 5-6 Tortillas (6 inch (a bit smaller or larger works as well))

For toppings:

  • cilantro, chopped tomato, chopped onion
  • lime juice or salsa or avocado

Method

  1. Make the enchilada sauce: mix all the ingredients under enchilada sauce in a bowl, until well combined. Then set aside.
  2. Make the cauliflower taco meat: Add the nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion as well as make the nuts and seeds into a coarse mixture. Then add cauliflower and the rest of the ingredients and process again, until the mixture is a coarse meal kind of state.
  3. You might have to scrape the sides and then process again. I usually process about 10-15 seconds. Then scrape the sides and process another 5-10 seconds to make the mixture into a homogenous coarse mixture.
  4. Transfer this mixture to a parchment-lined baking sheet and then bake at 400 degrees Fahrenheit (205 c) until golden. Move it around at 15 minutes so that the edges dont start to get overly roasted or burnt and then spread it around again.
  5. Once done, remove the baking sheet from the oven and transfer the mixture to a bowl.
  6. Add the black beans and chilis and mix in. Add 3 tablespoons of the enchilada sauce and mix in. This is your filling. Set aside.
  7. Warm your tortillas in the microwave or a skillet so that they are pliable.
  8. Assemble: Add some of the enchilada sauce to a 9x11 or similar size baking dish. Then fill up your tortillas with the filling and fold them over and place in the baking dish.
  9. Once all the tortillas have been placed, drizzle the rest of the enchilada sauce over the tortillas and then bake at 400 degrees Fahrenheit (205 c) for 15 minutes or until the edges are a little golden and the sauce has boiled and thickened a little bit. Optional: You can also add vegan cheese shreds all over the tortillas before baking
  10. Remove the dish from the oven. Top with cilantro, onion, tomato, lime juice, or some salsa or chopped avocado and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.