These healthy, Easy Stove-Top Enchiladas with Cauliflower Rice are a perfect, quick weeknight vegetarian dinner. They’re gluten-free (and vegan if using vegan cheese), and come together in about 3o minutes in just one pot.
So, technically, these are more like a chopped enchilada than a real enchilada. There’s no folding involved (which is why I love these!). Still, 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 a thousand 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. However, I don’t enjoy making 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!
Easy Stove-Top Enchilada Recipe Ingredients
- Olive oil
- Veggies – I used yellow onion, green and red pepper, sweet corn kernels, and cauliflower for the rice (which you can buy frozen, or process it in the food processor).
- Black beans – I used a can of black beans, which I drained and rinsed.
- Tortillas – I chopped corn tortillas into bite-sized pieces.
- Enchilada sauce – I used one 19-ounce can.
- Grated cheese – I used non-dairy cheese, but feel free to use regular shredded cheese if desired.
- Spices – For this dish, I used ground cumin, paprika, garlic powder, salt, and black pepper.
- Garnish – Cilantro adds a bit of freshness and green, if desired
How To Make These Stove-Top Enchiladas
- To make your own cauliflower rice, place about 1/2 of a small head of cauliflower in a food processor and pulse until it resembles grains of rice, 5-10 seconds.
- 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 well combined, then cook until heated through, 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes. Garnish with cilantro if desired.
Recipe Tips and Thoughts
- This recipe is gluten-free and can be made vegan with vegan cheese.
- 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 now. You run some cauliflower through a food processor, and voilà, you have tiny bits that resemble rice. It’s a great way to add more veggies into your recipes without being too obvious about it.
- Store this recipe in the fridge in an airtight container for up to four days.
- Freeze it in a freezer-friendly container for up to three months.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Enchilada-style Recipes?
High-Protein Tofu and Black Bean Enchilada Skillet
Cheesy Green Chile and Potato Enchiladas
Bean and Cheese Enchilada Casserole
Pumpkin Skillet Enchiladas with Black Beans
Spaghetti Squash Enchilada Boats
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Easy Stove Top Enchiladas with Cauliflower Rice
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
All the great taste of regular enchiladas but so much easier to make!
Ingredients
- 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
Instructions
- 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.
Notes
*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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Gluten Free, Vegan
If you like these Easy Stove Top Enchiladas with Cauliflower Rice, then you will also love:
One Pot Stove Top Enchiladas – Summer Style
One Pot Chopped Enchiladas with Black Beans and Sweet Potato
Thank you thank you thank you. I am trying to add more veggie meals to our weekly menu and this recipe was a BIG hit. Did I mention, thank you?
haha, you’re very welcome!
This was excellent! I used millet instead of cauliflower rice and shredded tofu instead of cheese – can’t wait to make this again, thank you. Will also check out your other recipes, this was the first one I tried.
So glad you enjoyed it!!
Love this recipe and so easy! I did add chicken for my meat loving husband but it would have been delicious without it. Followed the recipe and liked the bite-sized corn tortillas in it. Wouldn’t change a thing. Not too spicy which was perfect for me. I used a can of mild enchilada sauce so if you like it a little spicier, a medium or hot enchilada sauce would fill the need. Thank you for a great, easy, and fast recipe. Definitively a keeper!
So glad you enjoyed it!
Hi do you have a recipe for the enchilada sauce? Thanks
Hi, unfortunately I don’t have a regular one that I make, but my favorite canned sauce is the Hatch brand
Perfect! Didn’t have the peppers on hand, added chicken for protein and minus tortillas to cut carbs, delicious! Will make again!
I am so happy that this recipe came up first in a search. We all loved this recipe! I didn’t use any cheese, which made me wonder if we would like it, and we didn’t miss it at all. The flavors are all there! I will use half the amount of tortillas and double the beans in the future, but it was DELICIOUS!!! I am looking forward to trying more of your recipes!! Thank you!!
Yah!! I’m so glad you enjoyed it!
What are the nutritional values to this recipe?
Hi Sonia, I don’t currently have that information but there are a few websites you can use to look it up. I usually use myfitnesspal.com
My husband would not eat cauliflower- until now! He had two plates! Oh, by the way, I did not tell him it had cauliflower. Why spoil a good thing???? this is easy and so quick. I added chicken to mine so he had the protein and I left out the cut up tortillas for less carbs. This is a great base recipe to change up over and over! Thank you, I’m glad I came across it!
Haha, that’s awesome!! I’m so glad to hear you both liked it! 🙂
Super delicious! Thank you! I thought it was only a little mushy. Might you know where I went wrong? Perfect flavors!
Hi Sarah, so glad you liked it! It is kind of a mushy meal, but you could try cooking it a little less so things don’t break down as much. I hope that helps!
If you want rolled enchiladas, you need to use fresh corn tortillas. As they get old and stale they start to crack when bent.
These looks great! Curious which non-dairy cheese you used. I am diary free but have yet to find a cheese replacement I can stomach!
Thanks! I use Diaya shreds. Have you tried that one yet? It’s not so great raw, but I really enjoy it melted!
I love this idea for chopped enchiladas!! You know I am a mexican food lover as well and these sound fantastic! 🙂
This has me drooling! I love how easy this will be to whip up on a busy weeknight!
I can see myself eating a lot more enchiladas this way:) But I love corn tortillas, especially charred on the stove top… So I might just take a few, char them and slice them into strips and top a bowl of these enchiladas.
That sounds so good! If you love enchiladas then you will definitely love these 😉
Now this enchilada recipe I would actually make! And what a great way too use/disguise cauliflower rice, especially if you have skeptics eating. 😉 Thanks for the great inspiration Izzy.
I am a Mexican food lover too, and enchiladas just happen to be my favorite! Love this stove top version, Izzy! And even better that there’s no folding of the tortillas required. Such a gorgeous dish!