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
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
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!
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 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.
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That sounds so good! If you love enchiladas then you will definitely love these 😉
This has me drooling! I love how easy this will be to whip up on a busy weeknight!
I love this idea for chopped enchiladas!! You know I am a mexican food lover as well and these sound fantastic! 🙂
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!
If you want rolled enchiladas, you need to use fresh corn tortillas. As they get old and stale they start to crack when bent.
Super delicious! Thank you! I thought it was only a little mushy. Might you know where I went wrong? Perfect flavors!
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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!
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!
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Haha, that’s awesome!! I’m so glad to hear you both liked it! 🙂