Green Enchilada Cauliflower Rice

Last Updated on July 25, 2025 by Christin Gillespie

This Green Enchilada Cauliflower Rice is a mega-flavorful vegan recipe that is super easy to make. It includes sautéed veggies, cauliflower rice, green enchilada sauce, & protein-rich pinto beans. Garnish with your favorite enchilada toppings for a tasty meal that is ready in 20 minutes!

Ditch the tortillas & don’t be displeased, because this Green Enchilada Cauliflower Rice recipe will blow you away.

This effortless enchilada recipe is not only packed with flavor, but it’s also created with healthy vegan ingredients to nourish your body at every bite. Sautéed veggies, cauliflower rice, & protein-rich pinto beans all get coated in your favorite green enchilada sauce to bring it to life.

Without question, this tasty meal will satisfy your enchilada cravings when you’re on a time crunch! 

Why You’ll Love This Vegan Enchilada Rice Recipe

• Easy-to-Prepare: The ultimate weeknight meal, as it’s ready in 20 minutes or less. 
• Loaded with Flavor: Although this enchilada skillet doesn’t include any tortillas, meat, or cheese, you won’t miss it!
• Perfect for Meal Prep: This Green Enchilada Cauliflower Rice stores well in the fridge, making it a great vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Pinto Beans: Full of healthy fats & plant-based protein.
• 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 Green Enchilada Sauce: My current favorite brand is Siete Foods.
• Organic Vegetables: For some extra nutrition, we’ll be including a yellow onion & green bell pepper.
• Organic Lime: Just a squeeze to elevate the flavors.
• Organic Spices: Ground cumin, smoked paprika, chili powder, sea salt & black pepper.
• Organic Toppings: Optional. I garnished with avocado & fresh cilantro.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How to Make

1. Sauté the Veggies. In a large skillet, add the avocado oil, chopped onion & bell pepper. Sauté for 3–5 minutes. 
2. Cauliflower Rice. Once the veggies are soft, add the cauliflower rice & cook until defrosted. 
3. Enchilada Mixture. Next, stir in the drained pinto beans, enchilada sauce, the spices, fresh lime juice, & cilantro. Mix until well combined.
4. Assemble. Divide the enchilada rice between bowls. Serve with avocado & fresh cilantro, if desired. Enjoy!

Tips for Making this Enchilada Rice Perfectly

• Organic Green Enchilada Sauce: I used green, but you can certainly use red. My current favorite brand is Siete Foods.
• Organic Pinto Beans: If you don’t have organic pinto beans, organic black beans will also work. 
• Heat: Feel free to swap the organic green bell pepper with an organic jalapeño.

Storing & Reheating

As mentioned above, this Green Enchilada Cauliflower Rice 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, transfer the enchilada mixture to a saucepan. Heat over the stove until warm, adding water as needed.

More Vegan Enchilada Recipes You’ll Love

• Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl
• Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
• Vegan Refried Bean & Jackfruit Enchilada Bake
• Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
• Black Bean & Cauliflower Rice Enchilada Skillet

Sharing Is Caring!

If you make this Green Enchilada Cauliflower Rice recipe, 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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