Roasted Cauliflower Chilaquiles
Roasted Cauliflower Chilaquiles- crispy baked tortillas are layered with roasted cauliflower, enchilada sauce, and black beans then drizzled with nacho cashew cheeze sauce. Easy to make and so delicious!
Who else was pumped about the warmer temps this weekend?
Man, it sure did feel good to be outside for more than 10 minutes out of the entire day. I think I’m still riding the high from all of the vitamin D.
If it’s still cold and gloomy by you then I hope this recipe helps to brighten your day a little. It’s packed full of Mexican-inspired goodness which is always sure to put me in a good mood. Plus how fun is it to say chee-la-kee-leys?
If you’ve never heard of chilaquiles, it’s basically just a deconstructed version of enchiladas. Sautéed veggies are tossed with beans, spices and crispy tortilla triangles then all of that gets smothered with red sauce and toppings like avocado, cilantro and cheese. Or, in this case, vegan cashew nacho cheese. Mmm.
I decided to put a winter spin on this dish by adding roasted cauliflower to the mix and let me tell you, it did not disappoint. Roasted cauliflower is pretty much always good idea.
This dish comes together pretty fast but you can save even more time by using store-bought tortilla chips and vegan queso or dairy-free shreds. I have yet to find a shredded vegan cheese that I like, but Vegan Valley makes a nacho cashew cheeze that is out of this world delicious. If you live in the southeast and have access to a Whole Foods, you MUST try it.
If you don’t then you can also my Nacho Cashew Cream. TBH, it’s almost as good as theirs but not quite. I think it might have something to do with the fact that it involves cleaning dishes. It’s funny how that works, isn’t it? ;)
Roasted Cauliflower Chilaquiles
Yield: 4 servings
Prep Time: 10
Cook Time: 35 minutes
Total Time: 45 minutes
- 8 corn tortillas, sliced into triangles
- 4 cups chopped cauliflower florets (1 medium-size head cauliflower)
- 1 tablespoon high heat oil + 1 tablespoon extra virgin olive oil
- 1 poblano pepper (or 2 jalapeños), seeded and finely chopped*
- 1/2 red onion, finely chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon + 1/2 teaspoon cumin, divided
- 1 teaspoon + 1/2 teaspoon chili powder, divided
- 1 teaspoon + 1/2 teaspoon smoked paprika, divided
- 16 ounces your favorite salsa or enchilada sauce**
- avocado, cilantro and cashew nacho cream (or vegan cheese) for serving
Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Stack the tortillas then use a sharp knife to cut into triangles. Arrange the tortilla triangles on top of the lined baking sheet, spray with high heat oil and sprinkle with salt. Bake in the oven for 14 minutes, flipping them half way through. Remove from oven and set aside to cool. (Skip this step if using tortilla chips)
On the same baking sheet, place chopped cauliflower on top, drizzle with high heat oil and 1/2 teaspoon of cumin, chili powder, and smoked paprika. Bake in the oven for about 20 minutes, until slightly crispy.
Meanwhile warm the olive oil in a large skillet over medium heat. Add the onion and jalapeño then cook for about 5 minutes. Pour in the black beans and 1 teaspoon of cumin, chili powder, smoked paprika and a large pinch of salt. Stir to combine.
To the skillet, add the roasted cauliflower, salsa and tortilla chips then stir together until heated through. Serve warm with diced avocado, cilantro, and a drizzle of nacho cashew cheese then enjoy!
*Green bell pepper will also work if you are averse to spicy peppers
**Make sure to use a salsa or enchilada sauce that is your preferred spice level. I like to use a chunky medium salsa (for large bits of tomato) and then sub a little bit of tomato sauce so that it coats everything evenly.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!