This Black Bean & Cauliflower Rice Enchilada Skillet is an easy-to-make Mexican recipe that is made with vegan ingredients. It includes hearty black beans, cauliflower rice, vibrant vegetables, your favorite enchilada sauce, & homemade cashew queso. Garnish with whatever you desire & enjoy this 30-minute plant-based meal!
A satisfying meal that the entire family will love, especially the cook. This Black Bean & Cauliflower Rice Enchilada Skillet is the perfect meal to serve up on a busy weeknight, as it’s ready in under 30 minutes.
Even though this is a vegan enchilada recipe that doesn’t include any tortillas or actual cheese, it’s full of Tex-Mex flavor at every bite.
The skillet itself is tasty, but if you want to take it up a notch, as I did, garnish the skillet with creamy avocado, coconut yogurt sour cream, & fresh cilantro!
Why You’ll Love This Vegan Enchilada Skillet Recipe
- Easy-to-Make: The ultimate weeknight meal, as it’s ready in 30 minutes or less.
- Loaded with Flavor: Although this enchilada skillet doesn’t include any tortillas or actual cheese, you won’t miss it!
- Perfect for Meal Prep: This Black Bean & Cauliflower Rice Enchilada Skillet stores well in the fridge, making it a great vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Beans: The beans are the staple for this skillet. They’re also full of healthy fats & plant-based protein. You can certainly use organic pinto beans.
- Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. You can find organic pre-made cauliflower rice at your local health food store.
- Organic Red Enchilada Sauce: Duh?! I used red, but you can certainly use green. My current favorite brand is Siete Foods.
- Organic Vegetables: For some extra nutrition, we’ll be including a yellow onion & red bell pepper. Feel free to use whatever color you prefer.
- Organic Cashew Queso: Homemade & vegan cashew queso is a must for some plant-based cheesiness.
- Organic Toppings: Optional. I garnished the skillet with avocado, coconut yogurt sour cream, & fresh cilantro.
How to Make
- Prep. Preheat the oven to 425 degrees F.
- Cashew Queso. Add all of the queso ingredients to a high-speed blender. Blend until totally smooth & creamy. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, until it’s the right consistency for you. Set aside.
- Sauté the Veggies. In a large skillet, add the chopped onion & bell pepper. Sauté for 3–5 minutes.
- Cauliflower Rice. Once the veggies are soft, add the cauliflower rice & cook until defrosted.
- Enchilada Mixture. Next, stir in the drained black beans, enchilada sauce, & half of the cashew queso. Mix until well combined.
- Bake. Drizzle over the remaining cashew queso & transfer to the oven & bake for 10 minutes.
- Optional Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & stir until fully combined.
- Assemble. Divide the enchilada skillet between bowls. Serve with sliced avocado, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Tips for Making this Vegan Enchilada Skillet Perfectly
- Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
- Organic Black Beans: If you don’t have organic black beans, organic pinto beans will also work.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
- Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
As mentioned above, this Black Bean & Cauliflower Rice Enchilada Skillet is the perfect healthy vegan recipe for leftovers & meal prep!
Storing. Transfer the enchilada skillet mixture to an airtight glass container. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the enchilada skillet mixture to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Garnish with toppings of choice.
More Vegan Enchilada Recipes You’ll Love
- Black Bean Cauliflower Rice Enchilada Bowl with Roasted Sweet Potatoes & Cashew Queso
- Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
- Sheet Pan Jackfruit Enchilada Fajita Bowl
- Black Bean & Sweet Potato Quinoa Enchilada Bake
Sharing Is Caring!
If you make this 30-minute plant-based meal, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Black Bean & Cauliflower Rice Enchilada Skillet
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Black Bean & Cauliflower Rice Enchilada Skillet is an easy-to-make Mexican recipe that is made with vegan ingredients. It includes hearty black beans, cauliflower rice, vibrant vegetables, your favorite enchilada sauce, & homemade cashew queso. Garnish with whatever you desire & enjoy this 30-minute plant-based meal!
Ingredients
Always opt for organic ingredients.
CASHEW QUESO
- ¾ cup spring water
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper, to taste
SKILLET
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cups frozen cauliflower rice
- 1 (15-oz) can black beans
- ½ cup red enchilada sauce
OPTIONAL COCONUT YOGURT SOUR CREAM
- ½ cup plain coconut yogurt
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
OPTIONAL TOPPINGS
- Avocado(s)
- Fresh cilantro
Instructions
- Prep. Preheat the oven to 425 degrees F.
- Cashew Queso. Add all of the queso ingredients to a high-speed blender. Blend until totally smooth & creamy. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, until it’s the right consistency for you. Set aside.
- Sauté the Veggies. In a large skillet, add the chopped onion & bell pepper. Sauté for 3–5 minutes.
- Cauliflower Rice. Once the veggies are soft, add the cauliflower rice & cook until defrosted.
- Enchilada Mixture. Next, stir in the drained black beans, enchilada sauce, & half of the cashew queso. Mix until well combined.
- Bake. Drizzle over the remaining cashew queso & transfer to the oven & bake for 10 minutes.
- Optional Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & stir until fully combined.
- Assemble. Divide the enchilada skillet between bowls. Serve with sliced avocado, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Notes
Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
Organic Black Beans: If you don’t have organic black beans, organic pinto beans will also work.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer the enchilada skillet mixture to an air-tight glass container. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the enchilada skillet mixture to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Garnish with toppings of choice.
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