Bean and Cauliflower Rice Enchiladas
A hearty, warming weeknight meal that comes together in just 25 minutes. These enchiladas use cauliflower rice and pinto beans for a filling that is both nutritious and satisfying.
Ingredients
- 1 yellow onion Peeled and diced
- 2 cloves garlic Finely minced
- 1 fresh poblano pepper Stemmed, seeded, and diced
- 1/2 head cauliflower Freshly riced
- 1 can pinto beans 15 oz, rinsed and fully drained
- 18 oz red enchilada sauce About 2+ cups
- 8 corn tortillas Standard taco size
- cashew cream For garnish
- 2 green onions Diced, for garnish
Instructions
- Make the Cauliflower Rice: Pulse cauliflower florets in a food processor until they reach a rice-sized consistency. Avoid over-processing.
- Build the Filling: Sauté the onion, garlic, poblano, and cauliflower rice in a large pan over medium heat. Add a splash of water to prevent sticking. Cook 5-7 minutes until soft.
- Incorporate Beans: Stir in the drained pinto beans, then remove the filling from the heat.
- Prep the Dish: Coat the bottom of a rectangular baking dish with 1/4 to 1/3 cup of enchilada sauce.
- Warm Tortillas: Soften tortillas in a dry skillet or wrap in a damp towel and microwave for 30 seconds to prevent cracking.
- Assemble: Spoon filling into each tortilla, roll snugly, and place seam-side down in the baking dish.
- Bake: Pour remaining sauce over the top. Bake at 350°F for 15 minutes until bubbling.
- Garnish: Drizzle with cashew cream and scatter green onions before serving.
Notes
Chef's Tip: Don't skip rinsing and draining the beans to avoid a soggy filling. If you can't find poblano peppers, a green bell pepper or jalapeño works as a substitute.