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.
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Easy Stove Top Enchiladas with Cauliflower Rice
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Dinner, Gluten Free, Vegan
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Pin RecipeDescription
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.
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
Gayle @ Pumpkin 'N Spice says
February 27, 2017 at 7:28 amI 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!
Katie @ Whole Nourishment says
February 27, 2017 at 9:44 amNow 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.
Milena | craftbeering.com says
February 27, 2017 at 5:50 pmI 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.
★★★★★
She Likes Food says
March 1, 2017 at 9:08 pmThat sounds so good! If you love enchiladas then you will definitely love these 😉
Casey the College Celiac says
February 27, 2017 at 8:22 pmThis has me drooling! I love how easy this will be to whip up on a busy weeknight!
[email protected] says
March 1, 2017 at 4:32 pmI love this idea for chopped enchiladas!! You know I am a mexican food lover as well and these sound fantastic! 🙂
Erin says
April 22, 2017 at 9:07 pmThese looks great! Curious which non-dairy cheese you used. I am diary free but have yet to find a cheese replacement I can stomach!
She Likes Food says
April 24, 2017 at 11:55 pmThanks! I use Diaya shreds. Have you tried that one yet? It’s not so great raw, but I really enjoy it melted!
Sara says
February 9, 2018 at 8:57 pmIf you want rolled enchiladas, you need to use fresh corn tortillas. As they get old and stale they start to crack when bent.
Sarah says
March 5, 2018 at 8:01 pmSuper delicious! Thank you! I thought it was only a little mushy. Might you know where I went wrong? Perfect flavors!
★★★★
She Likes Food says
March 5, 2018 at 10:35 pmHi 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!
Glenna says
June 19, 2018 at 12:19 amMy 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!
★★★★★
She Likes Food says
June 26, 2018 at 5:35 pmHaha, that’s awesome!! I’m so glad to hear you both liked it! 🙂
Sonia says
February 26, 2019 at 8:20 pmWhat are the nutritional values to this recipe?
She Likes Food says
March 3, 2019 at 10:29 pmHi 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
Jill says
February 28, 2019 at 9:27 amI 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!!
★★★★★
She Likes Food says
March 3, 2019 at 10:28 pmYah!! I’m so glad you enjoyed it!
Jenny says
July 8, 2019 at 4:15 pmPerfect! Didn’t have the peppers on hand, added chicken for protein and minus tortillas to cut carbs, delicious! Will make again!
★★★★★
Unity says
October 12, 2019 at 7:17 amHi do you have a recipe for the enchilada sauce? Thanks
She Likes Food says
October 16, 2019 at 10:59 pmHi, unfortunately I don’t have a regular one that I make, but my favorite canned sauce is the Hatch brand
Linda says
March 27, 2020 at 9:23 pmLove 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!
★★★★★
She Likes Food says
April 6, 2020 at 7:10 pmSo glad you enjoyed it!
Yulca says
April 19, 2020 at 2:38 pmThis 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.
★★★★★
She Likes Food says
April 27, 2020 at 4:30 pmSo glad you enjoyed it!!
Pamela deWaal says
May 14, 2020 at 6:38 amThank 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?
She Likes Food says
June 3, 2020 at 11:58 amhaha, you’re very welcome!