Cauliflower Sweet Potato Enchiladas
Prep time
Cook time
Total time
Serves: 10 enchiladas
  • 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
  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
Recipe by Destination Delish at