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Cauliflower & Black Bean Enchiladas with Charred Corn Salsa Recipe

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A plate with two pieces of seasoned grilled sweetcorn, charred sweetcorn salsa and tomato salad, fresh coriander, lime wedges, hot sauce, and salt.
A black plate with seasoned, baked cauliflower—ideal for plant-based Cauliflower Enchiladas—garnished with coriander. Charred corn salsa, tomato salad, lime wedges and extra salad on the side.

Enchiladas get a veggie-forward glow-up here, with charred capsicum, smoky spices and tender cauliflower doing all the heavy lifting. Baked until bubbling and finished with a zesty corn salsa, it’s a satisfying, hearty dish that balances richness with freshness beautifully.

You will need

Serves 8

For the enchilada sauce:

  • 2 tomatoes
  • 1 red capsicum, halved
  • 5 spring onions
  • 1 red onion, diced
  • 1 bunch coriander, stalks included (reserve leaves for salsa!)
  • 100ml water
  • 2 dried ancho chillies, or 2 long red chillies, seeds removed if you aren’t heat savvy (optional)
  • Salt and pepper to taste

For the filling:

  • 2 tins of black beans
  • 2 teaspoons cumin powder
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper
  • 1/2 cauliflower head
  • 1 lime, juice only

For assembly:

  • 8 medium corn or wheat tortillas

For the cauliflower topping:

  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons smoked paprika
  • Salt

For the salsa:

  • 4-5 corn on the cob, charred (on grill, pan or blowtorched), and cooled
  • 10 cherry tomatoes, quartered
  • 1/2 cup additional spring onions (bottoms of stems), finely diced
  • 1/2 cup coriander leaves
  • 1 lime, juice only
  • Sprinkle of dried chilli flakes
  • 1 tablespoon (15ml) olive oil, optional
  • Salt and pepper

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Directions

20 mins to prep

40 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    For the enchilada sauce: Place the tomatoes, capsicum halves, and the bottom/ woody portion of the spring onion stems into a pan on high heat until lightly charred on the outside. Then add these to a blender with the remaining green part of those 5 cut spring onion stalks, onion, coriander, water, and chillies, and blend until smooth. Season with salt and pepper.

  3. Step 3

    Add half the blended mixture to a flat deep enamel pan. (Optional: warm the sauce gently over low heat while assembling the rest.)

  4. Step 4

    For the filling: Place the black beans into a bowl and mash approximately half the beans with a potato masher, adding to it the cumin, olive oil, and a generous pinch of salt and pepper. Grate the cauliflower into a separate bowl. Add half the cauliflower to the black beans (reserving half for the cauli topping) along with the lime juice. Mix together well.

  5. Step 5

    Lay out a tortilla. Spoon a generous amount of the mixture in a line down the centre. Roll up the tortilla (simple roll, no burrito-style tucking required!) and place it in the sauce in the pan with the fold side down.

  6. Step 6

    Repeat with the remaining tortillas, then pour the remaining blended sauce evenly over the tortillas, using a spoon to spread the sauce around if needed.

  7. Step 7

    With the remaining grated cauliflower, toss with oil and spices, using your hands or a spatula to combine well. Sprinkle on top of the sauced tortillas.

  8. Step 8

    Place the mixture in the oven and cook for 30-35 minutes or until the sauce has reduced and got some lovely golden colour around the edges.

  9. Step 9

    For the salsa, add all salsa ingredients to a large bowl and combine well.

  10. Step 10

    Use a spatula to carefully lift out each enchilada, with a generous serve of salsa on the side of each serve.

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Recipe: Simon Toohey

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