Cauliflower Spinach Enchilada Recipe

Cauliflower Spinach Enchilada

Category

A protein packed vegetarian enchilada recipe that is easy to make, healthy, and perfect for Meatless Monday. This dish can easily be made vegan too. It's filled with spinach, cauliflower, tempeh, and deliciousness.

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email

Ingredients

 8 ounces fresh spinach
 2 tablespoons olive oil
 2 cloves of garlic, minced
  cup red onion, minced
 1 cup ground tempeh
 2 ½ cups cauliflower rice
 1 ounce taco seasoning
 1 tablespoon tomato paste
 1 10 ounce can diced tomatoes
 8 small tortillas
 4 ounces shredded cheese, divided
 12 ounces enchilada sauce
 ¼ cup sliced olives
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time15 minsCook Time30 minsTotal Time45 mins

Instructions

1

Preheat the oven to 350 degrees.

2

In a large frying pan sauté 8 ounces of fresh spinach. Here's a video on How to Sauté Spinach .

3

Once sauteed, transfer to a colander to strain out the remaining water from the spinach.

4

In a large pan heat the 2 tablespoons of olive oil over medium-low heat. Then 2 cloves of minced garlic and warm them up in the oil, be careful not to fry the garlic. Add in the ⅓ cup of minced red onion and sweat the onions for a few minutes.

5

Next turn up the burner to medium-high heat. Add in the 1 cup of tempeh and saute for about 1 minute. Then add in the 2 ½ cups of cauliflower rice and sauté for a few minutes. Add in the 1 ounce of taco seasoning, 1 tablespoon tomato paste, and one 10 ounce can of diced tomatoes. If you like spice, use a can of diced tomatoes with chiles to kick it up a notch! Mix together and cook until the liquid you added from the tomatoes is gone.

6

Now it’s time to build our enchiladas. Take 8 small tortillas and layer each one with a little bit of the shredded cheese, then spinach, and “meat” filling. Roll the tortilla and place seam side down in a baking dish. Top the rolled tortillas with 12 ounces of enchilada sauce, the rest of the shredded cheese, and ¼ cup of sliced black olives.

7

Bake for about 20 minutes or until the cheese is melted.

8

Enjoy!

Cauliflower Spinach Enchilada Recipe

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email
JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 8 ounces fresh spinach
 2 tablespoons olive oil
 2 cloves of garlic, minced
  cup red onion, minced
 1 cup ground tempeh
 2 ½ cups cauliflower rice
 1 ounce taco seasoning
 1 tablespoon tomato paste
 1 10 ounce can diced tomatoes
 8 small tortillas
 4 ounces shredded cheese, divided
 12 ounces enchilada sauce
 ¼ cup sliced olives

Directions

1

Preheat the oven to 350 degrees.

2

In a large frying pan sauté 8 ounces of fresh spinach. Here's a video on How to Sauté Spinach .

3

Once sauteed, transfer to a colander to strain out the remaining water from the spinach.

4

In a large pan heat the 2 tablespoons of olive oil over medium-low heat. Then 2 cloves of minced garlic and warm them up in the oil, be careful not to fry the garlic. Add in the ⅓ cup of minced red onion and sweat the onions for a few minutes.

5

Next turn up the burner to medium-high heat. Add in the 1 cup of tempeh and saute for about 1 minute. Then add in the 2 ½ cups of cauliflower rice and sauté for a few minutes. Add in the 1 ounce of taco seasoning, 1 tablespoon tomato paste, and one 10 ounce can of diced tomatoes. If you like spice, use a can of diced tomatoes with chiles to kick it up a notch! Mix together and cook until the liquid you added from the tomatoes is gone.

6

Now it’s time to build our enchiladas. Take 8 small tortillas and layer each one with a little bit of the shredded cheese, then spinach, and “meat” filling. Roll the tortilla and place seam side down in a baking dish. Top the rolled tortillas with 12 ounces of enchilada sauce, the rest of the shredded cheese, and ¼ cup of sliced black olives.

7

Bake for about 20 minutes or until the cheese is melted.

8

Enjoy!

Cauliflower Spinach Enchilada Recipe

Cauliflower Spinach Enchilada