These healthy stove top enchiladas are a perfect quick and easy weeknight vegetarian dinner!
So, technically these are more like a chopped enchilada than a real enchilada. There’s no folding involved (which is why I love these!), but these Stove Top Enchiladas with Cauliflower Rice have exactly the same ingredients as I would put in my regular baked enchiladas, and exactly the same taste. Except, they’re 1000 times easier and you only need about 30 minutes.
I’m a Mexican food lover through and through and enchiladas are one of my favorite dishes to eat. But, I don’t really love to make them. My corn tortillas always break when I try to fold them so I have to heat each one up, then load it with ingredients, fold it and stuff it in the pan. By the time I’m finished with the process way too much time has gone by and I’ve usually made a huge mess.
Enter these Stove Top Enchiladas! You just chop everything up, put it in a pan and mix it together. Same amazing enchilada taste, but with much less work. They’re enchiladas for the lazy person, which is exactly what I am most days
Cauliflower rice is one of those things that is so easy to make, yet I’ve never made it before until now. You just run some cauliflower through a food processor and viola, you have tiny bits that look like rice! It’s a great way to add more veggies into your recipes without being too obvious about it.Print
All the great taste of regular enchiladas but so much easier to make!
- 2 teaspoons olive oil
- 1/2 small yellow onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 2 cups cauliflower rice*
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup sweet corn kernels
- 8 corn tortillas, chopped into bite size pieces
- 1 (19 ounce) can enchilada sauce
- 1 cup grated cheese, I used non-dairy cheese
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Cilantro for garnish, if desired
- Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add the peppers and cauliflower rice. Cook until vegetables are tender, 5-7 minutes.
- Next, add the beans, corn and all the spices. Stir well and then add the chopped tortillas and the enchilada sauce. Mix until everything is combined and cook until everything is heated through, 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes. Garnish with cilantro if desired.
*To make cauliflower rice, place about 1/2 a small head of cauliflower into a food processor and pulse until it resembles grains of rice, 5-10 seconds.
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