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Roasted Cauliflower Enchiladas

These Roasted Cauliflower Enchiladas are they best vegetarian enchiladas! They're nice and hearty, and made with my all-time favorite enchilada sauce.
8 Servings - 1 hr -
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Servings:8  | Calories:435 | Total Fat:15g  | Chol:27mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 7g
35 %
Total Carb 57g
19 %
Fiber 9g
36 %
Sugars 3g
Cholesterol 27mg
9 %
Sodium 961mg
40 %
Protein 19g
38 %
50% Flour tortillas
24% Shredded cheese
21% Pinto beans
4% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 batch basic roasted cauliflower
1 batch red enchilada sauce
7-8 large flour tortillas
2 (15 ounce) cans pinto beans, rinsed and drained
1 (8 ounce) bag shredded cheese (I recommend either a Mexican blend or Pepperjack)
toppings: lots of sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or whatever else sounds good!

Directions : View recipe directions on
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