I’ve been working on perfecting these enchiladas for weeks now. They started off as something completely different, then moved onto something a bit more green (and very unappealing to the eye), and then they finally developed into the recipe you see today. It might have taken me a while to get here, but I’m finally so happy with these enchiladas…5 or so trials later. Enter the side eye emoji here. Normally it doesn’t take me this long to get a recipe right. But there are times, very annoying times, that a recipe just takes a while to develop. When this happens I always find it helpful to step away from the recipe for a week, or sometimes even longer, and then revisit with a fresh mindset. This kind of applies to most things in life that are giving us a hard time, right? Many times I’ll just forget about the recipe and move on, but if it’s something I really want to get right, revisiting it usually works. So glad I didn’t give up with these enchiladas! Not only are they incredibly easy to make, but they’re healthy and delicious too. Also, it’s often the recipes that I keep coming back to that I end up loving the most. Well, those and my last-minute throw together what’s in my fridge recipes! Anyway, a while back I made some cauliflower tacos that to this day (700 or so recipes later) I still love so much. Granted, I really don’t get to make them enough, since I’m always making new recipes. But it was these tacos that inspired this enchilada recipe. I started with tossing the cauliflower in a good amount of smoky paprika and spicy chipotle powder. Then I added a poblano pepper and roasted everything together in the oven until the cauliflower was charred. I then added some red enchilada sauce and black beans, to create a bit of a sauce. I then assembled the enchiladas, added them to a skillet, added a little more sauce, a good amount of cheddar (ok and pepper jack too), and baked the enchiladas until the cheese was melted and the sauce was bubbling up… SO GOOD. Since I had 10 minutes to spare while the enchiladas baked, I mixed up a quick mango salsa for topping. If you’re a frequent reader, then you know I can’t resist a good fruity salsa. Some people love a classic tomato salsa, but me…I’m all about a fruit based salsa. Especially in the winter months when fruits like pineapple and mangos are in season, and tomatoes are not. As soon as the enchiladas come out of the oven I like to top them with fresh cilantro and green onions. Be sure to serve these warm, as the gooey cheese and steaming hot sauce are what makes these enchiladas so delicious… Well, that and the cauliflower. Which if I’m being honest, I much prefer over chicken or beef. Honestly, the cauliflower is just as filling, and just as tasty, so be sure to give these a try! Hope you all have a lovely Valentines Day fill with cookies, cakes, chocolates, and pasta too! If you make the cauliflower enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
