Chipotle Cheddar Cauliflower Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and black beans wrapped in tortillas and baked in chipotle-spiced enchilada sauce with melted cheddar and Monterey Jack. Served with fresh avocado, mango, and jalapeño.
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Nutrition & ingredients
Ingredients
serves 6- 1 large head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- kosher salt and black pepper
- 1 poblano pepper, sliced
- 2 cups red enchilada sauce, homemade or store bought
- 1 can (14 ounce) black beans drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 10-12 corn or flour tortillas
- 1 cup shredded sharp cheddar
- 1/2 cup shredded pepper jack
- 2 green onions, chopped
- 1 avocado, diced or sliced
- 1 cup mango, chopped
- 1 jalapeño, seeded and chopped
- juice of 1 lime, plus lime for serving
- 1/3 cup fresh cilantro, chopped
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 892mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 293mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.