This is one of my favorites!!! I think I say that about all of the recipes that I blog about haha, but I only post the very best for you. My goal is to teach you how easy cooking whole food plant-based food really is. It’s amazing the flavor you can get when combining whole food with some delicious spices and some cooking techniques that are tried and true. It’s truly one of the best decisions my husband and I have made in this life. We feel better, are heart healthy and LOVE the delicious food we make. Give this recipe a try and tell me your thoughts. I would love to hear from you!
Recently, I took dinner to my neighbor who just had a baby and this is what I made for them. They are meat eaters so I was really nervous that they wouldn’t like a dinner without meat, BUT I got a text from her the following day and she said that they LOVED IT!!! WAHOO!!! IT MADE MY DAY!
This original recipe came from my daughter which was for sweet potato black bean enchiladas, but I like to change things up a bit, so I modified it and added some ingredients to make it better :). I loved the changes and I don’t even miss the cheese that is in the original recipe. This recipe has a lot of homemade ingredients so it takes a bit of time, but I do it in stages, so one day I’ll make the pinto beans in the instant pot and then use it for another recipe, like tacos and then I’ll bake the sweet potatoes earlier in the day so they cool off a bit before putting them in this recipe. Don’t get overwhelmed with it–just take it one step at a time. Please read the whole recipe before beginning.
Vegan Cauliflower Hamburger/Sweet Potato/Pinto Bean Enchiladas
You can make a bunch of these to feed a crowd. I like making two pans–one for me and one for a neighbor or you can freeze these in the pan after assembling them but don’t add the enchilada sauce until the end of the cooking time. This helps your enchiladas stay a little crispier instead of soggy. (Put aluminum foil on them before freezing and use within a few weeks)
For the Cauliflower Hamburger:
- 2 packs of Frozen Cauliflower Rice (I get them from Costco), cooked for 3 min in microwave to soften
- 1 small package of white mushrooms (grated in food processor)
- 1/2 c. chopped walnuts
- 1 T. Cumin
- 2 Teaspoons Chili powder
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
Preheat oven to 425 Degrees. Mix all ingredients in a large bowl. I like to wash my hands really good and mix it up with my hands. Taste it and make sure the spices are to your liking. Add a little extra of what you want. Take a cookie sheet and put a splat mat on it. Put cauliflower mix on top of the spat mat and cook for 15 min. Remove from oven and stir it on the mat and put it back in the oven for 15 min. When it comes out it should resemble hamburger–looks a little brown and delicious. Set aside.
While hamburger is cooking, cook the sweet potatoes one at a time in the microwave–poke holes in sweet potato with a fork all over the sweet potatoes (I prob do this about 4-5 times around the potato–cook 4 minutes for a medium one or 5 minutes for a large OR I like to cook the sweet potatoes earlier in the day or the day before to prep for this meal. Here is the oven instructions for cooking sweet potatoes:
Preheat oven to 425 degrees. Poke sweet potatoes with a fork and put them on a cookie sheet with a splat mat on and bake for about 45-50 minutes until they are soft. I like to poke mine with a fork and if they are fork tender, they are done. I just have the urge here to say to you, “STICK A FORK IN IT!!!” LOL!! Set aside to let cool and then peel them and mash them with a fork. Sprinkle with cumin and chili powder and mix the spices in with a fork until it is well mixed. Taste and make sure the spice is on point to your liking.
Pinto Beans in the Instant Pot
- 3 C. Raw Pinto Beans
- 6 C. Vegetable Broth
- 1/2 Onion, diced
- 3 cloves Garlic, crushed
- Jalapeño (optional), cut in very small dices
- 1 T. Cumin
- 1 -2 tea. Chili Powder
- 2 tea. Salt
- a few sprinkles of pepper
Rinse pinto beans and pick out the beans that are duds. Add a little of the broth to the instant pot and put on saute setting. When it is hot, add the onion, garlic and jalapeño (if using). Saute for about 5-7 minutes until onion is translucent. Add cumin, chili powder, salt and pepper. The smell should be very fragrant and make your home smell so good! Just saute the spices for a couple of minutes and then add the beans and remaining broth. Stir well and turn off saute setting.
Put lid on instant pot and cook on regular pressure cooker setting for 55 minutes. After beans are done cooking let them sit for about 15 minutes before releasing the pressure.
Now you are ready to assemble the enchiladas.
These are the items you need to have in an assembly line to make the process streamlined:
Tortillas (I like the flour kind from Costco, but make sure you cook them well so they aren’t soggy, but you can use corn for these too if you need gluten free)
1 Brown Rice Package or as many as you need, cooked in microwave for 90 seconds (see picture)
32 oz. Green Enchilada Sauce, mild (I like LaVictoria or any other brand that is a favorite)
Put a bit of the enchilada sauce in the 9×13 pan–enough to cover the bottom of the pan.
In each enchilada put a little of the sweet potato mixture, a little of the cauliflower, pinto beans and brown rice and with a large spoon put a spoonful of enchilada sauce on top and roll up by tucking all of the ingredients in and roll it up.
Add rolled tortillas to pan and bake for 30 min on 400. Add remaining enchilada sauce on top of the enchiladas after 30 min and cook for 5 more minutes. Remove from oven and top with your favorite toppings.
Here are a few of our favorite toppings:
- 1 C. cashews
- 1 tea. apple cider vinegar
- 1 tea. lemon juice
- 3/4 tea. salt
- 3/4 C. water
Mix in high speed blender until well blended. This is delicious and one of my very favorite foods!!!
Mateos Salsa (from Costco)
Corn and Chile Salsa (Trader Joe’s)
This is amazing Salsa!! I hope you enjoy these enchiladas. They are a lot of work, but trust me–THEY ARE AMAZING!!