Black Bean Cauliflower Enchiladas

The kids are back in school this week! What a perfect time for enchiladas! I think I could eat tacos, burritos and enchiladas every week, or maybe every day for that matter. So many of the recipes that catch my eye involve a tortilla, beans, and guacamole.

A platter of these Black Bean Cauliflower Enchiladas is a definite crowd-pleaser here. We typically eat most of them in an evening, with just a few left over for lunch. With two platters, I always hope to get a second dinner out of this recipe, but with my son’s appetite for enchiladas, (which many of you have witnessed!), I’ve had no such luck.

This filling is a combination of black beans, cauliflower, spinach and enchilada sauce, but feel free to substitute other ingredients you have on hand or to suit your family’s tastes (such as pinto beans, leftover roasted vegetables, baby kale, etc.).

I often make these a day ahead if I know we’ll be getting home late. To me there’s nothing much more comforting than a hot plate of enchiladas, loaded with toppings at the end of a crazy day.

Here is one platter of enchiladas before adding the Daiya cheddar-style shreds and sliced olives:

And here is the second baking pan after:

Black Bean Cauliflower Enchiladas

Makes 12 Enchiladas.

Ingredients:

• 1 1/2 to 2 cups of mild, red enchilada sauce
• 2 cans of black beans, rinsed and drained
• 1 cup of chopped fresh spinach
• 4 cups of diced cauliflower: steam for about 5-7 min. in the microwave, in 1/2 inch of water in a covered, microwavable bowl (cook until crisp-tender, but not mushy). Drain.
• 12 whole wheat, vegetarian tortillas
• about 1/2 – 1 cup of sliced olives, or more if you like
• 1 cup Daiya cheddar-style shreds, optional

Toppings:

• guacamole
• fresh cilantro
• salsa
• chopped green onions

Directions:

1. Preheat oven to 350 degrees.
2. Prepare the pans: Spray two 8×11 or 9×13 inch glass baking pans with non-stick oil and spread about 1/2 cup of the enchilada sauce evenly over the bottom of the pans.
3. Combine the black beans, steamed cauliflower, and spinach in a large mixing bowl. Toss with 1/2 cup of the enchilada sauce.
4. Spread a rounded 1/2 cup of the bean filling down the center of a tortilla. Roll up and place open-side down in a pan.
5. Continue to roll the enchiladas and then top them evenly with the remaining enchilada sauce.
6. Sprinkle with Daiya cheddar-style shreds (if using) and sliced olives.
7. Cover with foil (being careful not to touch the surface of the enchiladas, otherwise the cheese will stick) and bake in a 350 degree oven for 25 – 30 min. until heated through.
8. Top servings with cilantro, salsa, green onion, and guacamole.
9. Serve with sauteed vegetables, refried beans and brown rice, if desired.

For more crowd-pleasing dinners try Black Bean Burgers and Creamy Red Chard Pasta.

Hope you enjoy!

Jennifer