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    Home » mexican

    Vegan Cauliflower Bean Taco Meat Enchiladas with homemade Enchilada Sauce

    Published: Mar 20, 2022 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    Vegan Enchiladas filled with Cauliflower & Bean Taco Meat and topped with homemade Enchilada Sauce make for an amazing plant-based dinner. Soyfree. Gluten-free and Nutfree option included

    vegan enchiladas filled with cauliflower taco meat on white plates

    Enchiladas are the perfect weeknight dinner food, if you ask me. Tacos might be all the rage but let’s never forget about enchiladas! What’s not to love about soft tortillas that are stuffed, rolled and drenched in red enchilada sauce. Flavor central. This easy recipe for vegan enchiladas features homemade vegan cauliflower taco meat and a quick enchilada sauce – no sautéing! The cauliflower taco meat  all comes together in a food processor!

    Guys you gotta try these unbelievable enchiladas. Tbe enchilada sauce is just mixed in a bowl. No sautéing or blending needed.

    a casserole dish with vegan enchiladas covered with tomato sauce and topped with cilantro

    These enchiladas are meat free, dairy free and can be made gluten-free! I skip the cheese sauce for this recipe to keep things lighter. I use my cauliflower walnut taco meat as the base of filling. Add some beans if you like to make it hearty. Then fill, fold, drizzle some enchilada sauce and bake. Top with some fresh tomatoes or avocado or salsa. I use whole wheat tortillas in these but any will work. You can also make it a skillet enchilada by layering tortilla chips, the filling and sauce and some vegan cheese. Bake for 10 mins to melt the cheese.

    Psst! The bonus bundle for my instant pot cookbook is dropping tomorrow!! If you haven’t already preordered, Preorder now to get the bonuses! —A sneak peak inside the book, instant pot cooking times charts for beans lentils grains and veggies, and 9 exclusive brand new bonus recipes!! Preorders help get the book distribution and hence availability at local bookstores. Stay tuned!

    vegan enchiladas filled with cauliflower taco meat and topped with homemade enchilada sauce in a white casserole dish

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    Print Recipe
    5 from 7 votes

    Vegan Enchiladas with Cauliflower Taco Meat

    Vegan Enchiladas filled with Cauliflower Taco Meat, beans and chilies and topped with homemade Enchilada Sauce makes for an amazing plant-based dinner. Soyfree recipe. Gluten-free and Nutfree option. makes 5-6 6-7 inch tortillas
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: Mexican, Tex Mex
    Keyword: enchiladas with vegan meat, red vegan enchiladas
    Servings: 4
    Calories: 378kcal
    Author: Vegan Richa

    Ingredients

    for the quick enchilada sauce:

    • 1/3 cup (87.33 g) tomato paste
    • 1 1/3 cup (295.74 ml) water (scant 1.5 cup)
    • 2 teaspoons flour or use rice flour or cornstarch to keep it gluten-free
    • 1/2 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon oregano
    • 1 tablespoon chili powder blend of choice or use a mix of chipotle pepper powder and other pure chili powders like ancho or other blends that you have.
    • 1 teaspoon oil

    For the cauliflower taco meat:

    • 1/2 cup (60 g) raw walnuts or a mix of walnuts and sunflower seeds. or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free
    • 1/2 cup coarsley chopped onion
    • 1 small jalapeno or serrano pepper or other green chili of choice
    • 1 small head of cauliflower chopped into florettes (about 4 cups)
    • 1/2 of a medium tomato or use 2 tablespoons salsa
    • 2-3 tablespoons chili powder blend of choice
    • 1/2 teaspoon ground cumin
    • zest of a lime
    • 1/2 teaspoon salt

    For the rest of the filling ingredients:

    • 15 ounce (450 g) can black beans drained or use 1 1/2 cup cooked black beans
    • 4 ounce (115 g) can green chilis drained or use 2-3 tablespoons chopped pickled mild jalapeno
    • 5-6 Tortillas 6 inch (a bit smaller or larger works as well)

    For toppings:

    • cilantro, chopped tomato, chopped onion
    • lime juice or salsa or avocado

    Instructions

    • Make the enchilada sauce: mix all the ingredients under enchilada sauce in a bowl, until well combined. Then set aside.
    • Make the cauliflower taco meat: Add the nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion as well as make the nuts and seeds into a coarse mixture. Then add cauliflower and the rest of the ingredients and process again, until the mixture is a coarse meal kind of state.
    • You might have to scrape the sides and then process again. I usually process about 10-15 seconds. Then scrape the sides and process another 5-10 seconds to make the mixture into a homogenous coarse mixture.
    • Transfer this mixture to a parchment-lined baking sheet and then bake at 400 degrees Fahrenheit (205 c ) until golden. Move it around at 15 minutes so that the edges dont start to get overly roasted or burnt and then spread it around again.
    • Once done, remove the baking sheet from the oven and transfer the mixture to a bowl.
    • Add the black beans and chilis and mix in. Add 3 tablespoons of the enchilada sauce and mix in. This is your filling. Set aside.
    • Warm your tortillas in the microwave or a skillet so that they are pliable.
    • Assemble : Add some of the enchilada sauce to a 9x11 or similar size baking dish. Then fill up your tortillas with the filling and fold them over and place in the baking dish.
    • Once all the tortillas have been placed, drizzle the rest of the enchilada sauce over the tortillas and then bake at 400 degrees Fahrenheit (205 c) for 15 minutes or until the edges are a little golden and the sauce has boiled and thickened a little bit. Optional: You can also add vegan cheese shreds all over the tortillas before baking
    • Remove the dish from the oven. Top with cilantro, onion, tomato, lime juice, or some salsa or chopped avocado and serve.

    Video

    Notes

    To keep this gluten-free, use gluten-free tortillas, and use rice flour or cornstarch or other starch in the enchilada sauce.
    To keep this nut-free, use the seeds mentioned in the ingredients instead of walnuts.
    Oil-free : omit the oil 

    Nutrition

    Nutrition Facts
    Vegan Enchiladas with Cauliflower Taco Meat
    Amount Per Serving
    Calories 378 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 698mg30%
    Potassium 1245mg36%
    Carbohydrates 52g17%
    Fiber 15g63%
    Sugar 9g10%
    Protein 16g32%
    Vitamin A 1266IU25%
    Vitamin C 113mg137%
    Calcium 163mg16%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • The enchilada sauce is a simple blend of tomato paste, water, and enchilada spices (chili, coriander, garlic, onion powder, cumin, and oregano)
    • a small amount of flour or rice flour or cornstarch (for Glutenfree) is added for thickening
    • For the cauliflower taco meat, we blend raw walnuts with onion, green chili, cauliflower, salsa and chili powder along with some cumin and lime zest
    • canned black beans add some texture and protein
    • canned green chilis or pickled mild jalapeno add that amazing flavor to the filling
    • the filling is wrapped in 5-6 wheat tortillas. We pop them in the microwave to make them softer
    • For toppings, I go with the classics: cilantro, tomato, onions, and lime juice or salsa. You can’t also add cheese

    Tips

    • use a chili powder blend of choice or use a mix of chipotle pepper powder and other pure chili powders like ancho or other blends that you have
    • instead of walnuts, add a mix of walnuts and sunflower seeds or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free
    • to keep this gluten-free, use gluten-free tortillas, and use rice flour or cornstarch or any other starch in the enchilada sauce
    • to keep this nut-free, use the seeds mentioned in the ingredients instead of walnuts.

    ingredients needed for making vegan enchiladas

    How to make Vegan Cauliflower & Bean Taco Meat Enchiladas:

    ingredients for vegan cauliflower taco meat in a food processor

    Make the cauliflower taco meat: Add the nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion as well as make the nuts and seeds into a coarse mixture.

    cauliflower taco meat in a food processor

    Then add the rest of the ingredients and process again, until the mixture is a coarse meal kind of state.

    cauliflower and more taco meat ingredients in a small food processor

    a small food processor filled with cauliflower taco meat

    Transfer this mixture to a parchment-lined baking sheet and then bake at 400 degrees Fahrenheit (205 c ) until lightly golden. Move it around at 15 minutes so that the edges dont start to get overly roasted or burnt and then spread it around again.

    cauliflower taco meat on a baking sheet

    Once done, remove the baking sheet from the oven and transfer the mixture to a bowl.

    baked vegan cauliflower taco meat on a baking sheet


    a small dish with cauliflower taco meat being mixed with kidney beans

    Add the black beans and chilis and mix in

     Add 3 tablespoons of the enchilada sauce and mix in. This is your filling. Set aside.

    Warm your tortillas in the microwave or a skillet so that they are pliable.

    beans and green chilies being mixed into cauliflower taco meat

    Make the enchilada sauce: mix all the ingredients under enchilada sauce in a bowl, until well combined. Then set aside.

    Assemble: Add some of the enchilada sauce to a 9×11 or similar size baking dish.

    vegan enchilada sauce being added to casserole dish

    Then fill up your tortillas with the filling and fold them over and place in the baking dish.

    enchiladas being filled and added to a casserole dish

    Once all the tortillas have been placed, drizzle the rest of the enchilada sauce over the tortillas and then bake at 400 degrees Fahrenheit (205 c) for 15 minutes until the sauce has boiled and thickened a little bit.

    a hand holding a wheat tortilla filled with vegan cauliflower taco meat

    Remove the dish from the oven. Top with cilantro, onion, tomato, lime juice, or some salsa or chopped avocado and serve.

    a casserole dish with rolled up enchiladas in tomato sauce

    vegan taco meat stuffed enchiladas in a casserole dish covered with red salsa

    Storage

    Store refrigerated for upto 3 days. Microwave or reheat in the oven to reheat.

    vegan enchiladas filled with cauliflower taco meat and topped with enchilada sauce

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Anja

      March 22, 2023 at 11:29 am

      5 stars
      Loved this recipe. Will make again! Even my kids, who are not fans of cauliflower and black beans, ate this without complaining. It’s also very easy to prepare, with hardly any chopping, no cooking the sauce. Since we are not vegan, I did add some shredded cheese on top

      Reply
      • Vegan Richa Support

        March 24, 2023 at 8:05 pm

        yay!

        Reply
    2. Sherina

      October 06, 2022 at 11:40 pm

      5 stars
      I made it nut free for my friend and also onion garlic free for me and I completely forgot to add cumin. I also made a mango salsa to do with. It was still delicious 🤤
      I’m gonna try some more of your recipes

      Reply
      • Vegan Richa Support

        October 08, 2022 at 6:18 pm

        Oh! next time with the cumin then and sounds great with the mango salsa.

        Reply
    3. Jess

      August 19, 2022 at 3:39 pm

      5 stars
      Okay. Just made this recipe today. Every single recipe I’ve tried (tikkis, chana masala, aloo gobi, General Tso’s cauliflower, so far) has been an absolute KNOCKOUT. They are complex and have a lot of moving parts, but WOW are they worth it!

      While eating these enchiladas, I had to keep on reminding myself that I wasn’t actually eating ground beef or turkey. My husband couldn’t believe it either. I will likely use this “meat” for other recipes in place of frozen plant crumbles- this is just superior. And the sauce on this one as well as the others are just incredible. I am so pleased with this website and this recipe. Wow. Just wow!

      Reply
      • Vegan Richa Support

        August 22, 2022 at 12:41 pm

        thta’s great!

        Reply
    4. Lynsi

      April 11, 2022 at 11:11 am

      5 stars
      This was so delicious and easier than expected! I love the stir-and-dump sauce, not having to cook it separately. Another winner.

      Reply
      • Vegan Richa Support

        April 12, 2022 at 11:47 am

        Hooray! i love it too

        Reply
    5. Emily

      March 24, 2022 at 9:42 am

      5 stars
      Made these for dinner. Doubled everything and everyone was so happy!

      Reply
      • Richa

        March 24, 2022 at 9:49 am

        Awesome! Thanks!

        Reply
        • Eripley

          April 17, 2022 at 12:54 am

          5 stars
          Excellent, as always!! Really delicious!! I made for dinner withs friends and everyone was impressed. Another winner, for sure! Thank you!

          Reply
          • Richa

            April 17, 2022 at 11:10 am

            Yay

            Reply
    6. Sue

      March 21, 2022 at 11:47 am

      These look delicious!!
      Also very excited for your new cookbook!!!!!!!!
      You and your recipes rock.

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:51 pm

        YOU rock Sue. thank you

        Reply

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