Cauliflower & Chickpea Enchiladas

We have seen a lot of New Year’s resolution posts on our social media accounts, and one of the most common food goals people are talking about is the desire to eat more plant based. Eating plant based has a number of benefits for our bodies and the environment; including a reduced carbon footprint and greenhouse emissions. Our mom eats mostly plant based and we will never forget when she ordered the surprise vegetarian dinner at a steak house only to have a bowl of pasta served to her. We view cooking plant based meals as a fun challenge; we like to experiment with new ingredients and flavors and not just replace meat with pasta or other empty carbs. When we have a successful dish like these enchiladas, we don’t even miss the meat.

Cauliflower & Chickpea Enchiladas

  • Servings: 4
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A plant based recipe that everyone will love. These enchiladas are so delicious we promise you won’t be distracted they are vegetarian.

Ingredients

  • 1 head of cauliflower, stem removed and florets chopped into bite sized pieces
  • 4 tbs olive oil, divided
  • 1/2 yellow onion, diced
  • 2 chipotles in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can chickpeas, drained
  • 1/3 cup sour cream
  • 1/4 cup water
  • 1 cup frozen corn, thawed (we love Trader Joe’s frozen roasted corn)
  • salt and pepper to taste
  • 4 large burrito-sized torillas
  • enchilada sauce (anywhere from 10 – 16 oz)
  • 1 cup shredded Mexican cheese blend
  • chopped green onions, for garnish (optional)

Directions

  1. Preheat the oven to 400 degrees.
  2. Drizzle the cauliflower with 2 tbs olive and season well with salt and pepper. Lay the cauliflower in an even layer and bake in the oven for about 20 minutes, or until the cauliflower is roasted and fork tender. Leave the oven on and reduce the head to 350 degrees, as you will need to bake the enchiladas after they are assembled.
  3. While the cauliflower is cooking, heat a large saute pan over medium-high heat. Add the remaining olive oil and onion to the pan. Cook for about 4 minutes, or until the onion starts to caramelize. Add the chipotles in adobo, cumin, coriander to the pan; mix to combine and let the spices toast on the bottom of the pan.
  4. Add the chickpeas, sour cream, and water to the pan. Stir to combine and cover. Cook on medium heat for about 5 minutes to soften the chickpeas. Remove the lid and mash half the chickpeas with a potato masher or a large fork. Add the corn and gently fold in the with a spatula to combine. If the cauliflower has not finished cooking by this point, remove the pan from the heat until the cauliflower is cooked. When the cauliflower is roasted and tender, to the pan and mix everything well to combine.
  5. Lay the four tortillas onto your counter top or cooking space. Divide the cauliflower mix amongst the four tortillas. Do the best you can to roll them into burritos.
  6. Spray a pyrex baking dish with cooking spray. Use a spoon to layer about 1/3 cup of the enchilada sauce onto the bottom of the baking dish. Add the four burritos to the pan in an even layer. Top the burritos with the remaining enchilada sauce and sprinkle with the shredded cheese. Spray a piece of foil with cooking spray and cover the baking dish. Bake in the oven for 20 minutes, the first 15 minutes covered in foil and the last 5 minutes uncovered to let the cheese get melty and bubbly. Top with green onions, cilantro, or avocado if you wish and serve immediately.


Spicy Enchiladas

The other night we were craving Mexican food and enchiladas was one of the first things that came to mind. Enchiladas are not normally on our menu rotation and we thought this was a fun way to mix up our routine. This recipe is a bit homemade and a bit store bought. By using pre-made enchilada sauce instead of making our own, we found that we were able to save time and not compromise flavor. The result of this dish is a cheesy, savory, can’t stop eating until you are licking the plate kind of dinner that the whole family will love.

Spicy Enchiladas

Makes:6-8 servings

Prep Time: 20 minutes Total Time: 35 minutes

Ingredients:

  • 2 tbs olive oil
  • 2 garlic cloves, minced
  • 1 white onion, diced
  • 2 lbs ground beef
  • 1- 4.5 oz can diced green chiles
  • 2 tbs chili powder
  • 2 tsp cayenne powder
  • 2 tsp salt
  • 1 package of tortillas (we used whole wheat, but whatever floats your boat will do)
  • 4 cups of enchilada sauce
  • 2 cups shredded cheddar
  • Optional toppings: sour cream, guacamole, olives, cilantro

Directions:

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a deep pan over medium heat. Add the garlic and onion and sauté for 5 minutes until the onions are translucent.
  3. Add in the ground beef and use a spatula to break the beef up into small pieces. Continue to “chop” and stir the beef for 5 minutes, or until the beef is mostly cooked through. Add the green chiles, chili powder, cayenne powder and salt and stir until all of the ingredients are well incorporated and the beef is thoroughly cooked (about 2 minutes). Remove from the heat.
  4. Put 1/4 – 1/2 cup of the beef mixture into a tortilla and roll in up as thinly as possible. This does not have to be perfect, just try to be consistent with portions. Place the tortilla in a large baking dish (must be at least 2 inches deep). Continue this process until the baking dish is full with tortillas. If you have extra ground beef, pour it over the top of the tortillas.
  5. Pour the enchilada sauce evenly over the top of the tortillas. You will want to be sure the tortillas are fully covered. Sprinkle the cheese on top and place in the oven for 10 minutes.
  6. Serve warm and top with sour cream, guacamole or any other extras you would like!

Spaghetti Squash Enchiladas

A few weeks ago we asked our Instagram followers what kind of recipes they were looking to see in the new year. A few of you asked for recipes with spaghetti squash. Ask and you will receive! Spaghetti squash is a great substitute vegetable if you are looking to eat less carbohydrates. Instead of thinking of spaghetti squash as simply a substitute for pasta, we like to think of it as a base for any casserole-type entree. Insert this recipe for spaghetti squash enchiladas. Everything you love about baked enchiladas but without the tortillas, which are really just the vessel for delivery anyway. We make dinners like this on repeat when we are trying to cut the carbs back and also stay full after dinner. 

Spaghetti Squash Enchiladas 
Makes: 4 servings 
Prep Time: 30 minutes    Cooking Time: 30 minutes 

Ingredients: 

  • 2 small spaghetti squash, cut in half and seeds removed 
  • 3 tbs olive oil 
  • 1 small yellow onion, diced 
  • 2 cloves garlic, minced 
  • 1 lb ground beef or ground turkey 
  • 1/2 packet taco seasoning 
  • 1- 15.5 oz can red kidney beans 
  • 1 bell pepper, sliced 
  • 1- 14.5 oz can diced tomatoes with their juice 
  • 1- 10 oz can enchilada sauce 
  • salt and pepper to taste 
  • 1 cup + shredded cheddar cheese 
  • cilantro, for garnish 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Place the spaghetti squash halves on a cookie sheet (or two if they don’t all fit). Drizzle the insides with olive oil and season well with salt and pepper. Cover the squash with foil and bake in the oven for 30 minutes. The squash are done when they are tender enough that you can easily scrape the insides with a fork to make “spaghetti”. 
  3. While the squash is cooking, start making the enchilada mix. Heat a large pot over medium heat. Add a drizzle of oil to the pan and add the onions and garlic. Saute for 3-4 minutes, or until the onions start to become translucent. Add the ground beef and taco seasoning to the pan and cook until mostly cooked though, another 6 minutes or so. 
  4. Add the kidney beans, bell peppers, diced tomatoes, and enchilada sauce to the pot. Stir well, cover, and cook on a low simmer for 10 minutes. Remove the lid and season with salt and pepper, to taste. 
  5. When the enchiladas have finished cooking, remove them from the oven. Use a fork to gently scrape up some of the squash, creating a bed of spaghetti in each individual squash. Use a ladle to divide the enchilada filling into each of the four squash halves. Top with shredded cheese and place back in the oven for another 10 minutes.
  6. Serve hot, topped with cilantro if desired.