it seems like every year i find myself craving the same foods in a given month. does that happen to you too? maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed. he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them. i throw them over our gas stove, char them a bit on each side and they're good to go with all the things. most notably, enchiladas.
i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops. i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven? maybe i thought it would be too many dishes to clean? in any event, i endeavored to make these tasty, quick, and easy on prep and execution. what makes this fun and easy is the play on a typical rice and beans dish. making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple. i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application. i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.
this post was created in partnership with Vitamix. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going.
chipotle cauliflower rice & black bean enchiladas
if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.
| makes roughly 4 cups cauliflower rice |
- one head of cauliflower, stalks trimmed and cut into florets
- 1 tablespoon extra-virgin olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (optional)
- 1/4 cup chopped cilantro
- 1 can 15-ounce canned black beans, drained and rinsed
- sea salt
- corn tortillas
- 2 cups enchilada sauce (i like this one)
- extra enchilada sauce
- red onion
- sliced radish
- toasted sesame seeds
- preheat the oven to 350°F.
- in batches, blend the cauliflower on low until it is broken down into rice-size pieces. place in a bowl and set aside.
- heat a large saute pan over medium heat. add the oil and shallot and cook until translucent and soft, about 3-5 minutes. add the garlic and cook until fragrant, about 30 seconds. turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed. add the cilantro and black beans and stir to combine, set aside.
- char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft. set aside.
- spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish. fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can. place them seam-side down and repeat with remaining tortillas. lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
- serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.