Description
If you’re craving a comforting, plant-based take on classic Mexican flavors, then you’re in for a real treat with this One-Pan Vegan Enchilada Cauliflower Bake. This gluten-free casserole puts a delicious spin on traditional enchiladas, swapping out tortillas for a creamy, cheesy cauliflower rice base. With layers of black beans, corn, and a bold enchilada sauce, it’s a crowd-pleasing dish that’s quick to prepare and bursting with flavor.
Ingredients
1 medium head of cauliflower, processed into rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup enchilada sauce (red or green)
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
1 cup vegan cheese or cashew cream for topping
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cauliflower rice, black beans, corn, enchilada sauce, and all the spices. Mix everything together until well incorporated.
3. Transfer the mixture to a baking dish or an oven-safe skillet.
4. Top the casserole evenly with your choice of vegan cheese or a drizzle of creamy cashew sauce.
5. Bake for 15-20 minutes, or until the dish is heated through and the cheese is melted and bubbly.
6. Serve warm, garnished with fresh cilantro, sliced avocado, and a squeeze of lime juice if desired.
Notes
Dietary Restrictions: Naturally gluten-free and can be made nut-free.
Extra Veggies: Add diced bell peppers, onions, or zucchini for added nutrition.
Spice Level: Adjust chili powder or add diced jalapeños for more heat.
Meal Prep: Can be assembled ahead of time and refrigerated for up to 24 hours.
Freezing: Freeze for up to 3 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg