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Roasted Cauliflower Enchiladas

Embrace a twist on tradition with these enchiladas, where spiced, roasted cauliflower takes center stage. You can also sub in 1 pound of cooked ground beef for the cauliflower in step 2—just season it as noted, then go straight to step 3.

Dietitian Pick,Dinner,Oven-Baked,Simply Schnucks,Vegetable
6 Serving(s)
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Roasted Cauliflower Enchiladas

Ingredients

  • 1 medium head cauliflower, trimmed
  • 2 tbsp. Schnucks canola oil
  • 1 tsp. Schnucks chili powder
  • 1/2 tsp. Schnucks cumin
  • 1/4 tsp. Schnucks garlic powder
  • 1 (15.25 oz.) can Schnucks no-salt-added black beans, drained and rinsed
  • 1 (10 oz.) can Schnucks red enchilada sauce, divided
  • 6 Schnucks 8-inch whole-wheat tortilla
  • 1 cup Schnucks shredded pepper jack cheese
  • 1 medium avocado, pitted and sliced
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 400 degrees. Line a large sheet pan with foil and coat with cooking spray.
  2. On a cutting board, finely chop cauliflower and spread onto prepared sheet pan. Drizzle with oil and sprinkle with chili powder, cumin and garlic powder. Season with salt and pepper, if desired. Stir until cauliflower is well coated. Roast until cauliflower is a deep golden brown, 25–30 minutes. Remove from oven.
  3. Stir black beans into cauliflower. Reduce oven temperature to 350 degrees. Lightly grease a 9x13-inch baking dish, then evenly spread with 1/4 cup enchilada sauce.
  4. On a cutting board, scoop 1/4 cup cauliflower mixture in a line down the center of each tortilla. Top each with 1 tablespoon enchilada sauce, roll up and transfer seam side down to baking dish. Spread with remaining enchilada sauce and sprinkle with cheese.
  5. Bake, uncovered, until tortillas are crispy and golden brown, 20–25 minutes. Serve immediately, topped with avocado and cilantro.
Protein Flex

Sub 1 lb. cooked ground beef for the cauliflower in Step 2. Season beef as noted, then go straight to Step 3.

Chef Tip

Rinsing canned beans in water can remove up to 40% of the sodium. Draining the beans without rinsing removes about 30% of the sodium.

Nutrition Facts

399 Calories Per ServingFat: 19gSaturated Fat: 6gCholesterol: 17mgSodium: 574mgCarbohydrates: 45gFiber: 9gSugars: 5gProtein: 14g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe