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Home » Main Meals » Cauliflower Sweet Potato Enchiladas

Cauliflower Sweet Potato Enchiladas

January 6, 2017 by Krista 4 Comments

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

Enchiladas may be one of my favorite dishes to make for dinner, especially in the winter. Not only do they offer warmth and comfort in these chilly months, but they’re also, when made with plenty of veggies, extremely wholesome and stick-to-your-bones filling. Other reasons I’m a fan of enchiladas…

  1. They’re easy to make
  2. Prep time is quick
  3. They can be made healthy
  4. They’re filling
  5. They’re customizable

Let’s talk about that last one. If you’re not in the mood for cauliflower or sweet potatoes, you can sub in any vegetables you have on hand. Butternut squash, mushrooms, zucchini, and kale are wonderful options.

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

Now the quick and easy part. No need to make your own sauce with this dish. Instead, find a couple jars/cans of your favorite salsa or enchilada sauce or one that you’ve been dying to try. It could be a red sauce, spicy salsa, salsa verde, pineapple salsa, green chile sauce, mango salsa, anything. I used Market Pantry Salsa Verde because I’ve grown really fond of how the tanginess pairs with sweet root veggies like butternut squash and sweet potato. Whichever sauce you choose, make it a good one because it’s going to create the flavor base for the entire dish.

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

Next, you’re going to season and roast the veggies so they become nice and tender and develop a slightly caramelized flavor. The roasted veggies combine with your salsa of choice, black beans, and cheese to make the filling. Roll everything up into flour or corn tortillas. I like to use these whole wheat low carb tortillas. The topping for these enchiladas is more of the same: the remaining salsa and cheese plus any other add-ins you like on your southwest dishes such as cilantro, sliced radish, avocado, and sour cream.

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

So really, this dish is an easy 3-step process. Roast the veggies, fill the tortillas, and bake. The result? Warm tortillas, drenched in your favorite sauce and filled with tender roasted vegetables, hearty beans, and gooey cheese.

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

Now for the best part of this dish: the LEFTOVERS! These enchiladas are awesome as leftovers because they reheat well and the flavor gets better with time.

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

The forecast isn’t looking so great for the weekend so I plan to hunker down with a piping hot pan of these Cauliflower Sweet Potato Enchiladas and forget that I live in a frozen tundra. Have a great weekend!

 

Cauliflower Sweet Potato Enchiladas
 
Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Author: Krista
Serves: 10 enchiladas
Ingredients
  • 4 cups chopped cauliflower
  • 1 medium sweet potato, peeled and chopped into cubes
  • ½ cup roughly chopped onion (optional)
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups salsa verde, divided
  • 1½ cups black beans
  • 10 tortillas (flour or corn, your choice!)
  • 8 ounces Monterrey Jack cheese, shredded
Optional Toppings
  • Sour cream
  • radishes
  • cilantro
  • avocado
Instructions
  1. Roast the veggies: Preheat the oven to 375 degrees. Spread the cauliflower, sweet potatoes, and onion on a large baking sheet. Drizzle with olive oil and add the seasonings. Toss to combine. Roast the vegetables in the oven for 15-20 minutes until tender and the edges are slightly browned.
  2. Assemble the enchiladas: Add the roasted vegges to a bowl and toss with ½ cup of salsa verde and the black beans. Place an equal amount of filling onto each tortilla along with 1-2 tablespoons of cheese and roll up tightly. Spread 1 cup of salsa verde on the bottom of a 9 x 13 casserole dish. Place each enchilada, seam side down, in the dish. Top the enchiladas with the remaining 1 cup of salsa verde and sprinkle with 1 cup of cheese.
  3. Bake the enchiladas: Bake in the oven for 20 minutes until the enchiladas are heated through and the cheese is melted. Add an optional toppings before serving.
Nutrition Information
Serving size: 1 enchilada Calories: 311.9 Fat: 11.1 g Carbohydrates: 37.5 g Sugar: 1 g Sodium: 1318.1 mg Fiber: 7.1 g Protein: 12.1 g
3.4.3177

Cauliflower Sweet Potato Enchiladas | Destination Delish - hearty vegetarian enchiladas that are easy to make and full of healthy vegetables. It's a wholesome and comforting dish perfect for cold winter months!

Filed Under: Lunch, Main Meals, Meatless Monday, Mexican/Southwest, Vegetarian

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Comments

  1. Jenna says

    January 12, 2017 at 10:20 am

    Yum! These look so delicious and totally guilt free. Perfect for January. I would have never thought to put cauliflower in enchiladas.

    Reply
    • Krista says

      January 12, 2017 at 6:47 pm

      Thanks Jenna! I’m always looking for ways to sneak cauliflower into recipes 🙂

      Reply
  2. Erin says

    January 15, 2017 at 10:27 am

    I’m looking to go meatless one day a week for the New Year. This looks like a perfect meal to make for those nights.

    Reply
    • Krista says

      January 18, 2017 at 6:57 pm

      Thanks so much, Erin! That’s a great goal for the new year!

      Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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