Vegan enchiladas with walnut meat, cauliflower, sweet potato and Sky Valley Enchilada Sauce
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Vegan Cauliflower Harvest Enchiladas Rojas

Filled with cauliflower and walnut “meat” crumbles along with black beans and sweet potatoes, these vegan enchiladas feature Sky Valley Enchiladas Sauce.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan
Servings: 4


  • 1 tablespoon cornmeal
  • 2 cups fresh cauliflower chopped
  • 1 cup raw walnuts chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons fresh cilantro chopped
  • 1 poblano pepper sliced
  • 1 small red onion sliced
  • 1 small sweet potato cut into 1/2" cubes
  • 1 14oz can reduced sodium black beans rinsed and drained
  • 8-10 flour tortillas look for tortillas made with vegetable oil instead of lard
  • 1 cup Daiya vegan pepper jack shreds
  • avocado
  • cilantro
  • fresh corn
  • lime wedges
  • fresh jalapeno


  • Preheat oven to 375°F. Prepare a large baking sheet with parchment paper sprayed with olive oil.
    In a food processor, pulse together cornmeal, cauliflower, walnuts, cumin, garlic powder, onion powder, cilantro and 3 tablespoons of Sky Valley enchilada sauce. Pulse until ingredients resemble fine crumbs. Take care not to completely puree or it won’t hold its shape while baking—mixture should be moist but still crumbly.
    Spread cauliflower mixture in a thin layer onto half of the prepared baking sheet and use a fork to break everything up and form “crumbs” resembling ground beef.
    On the other half of the baking sheet, arrange the cubed sweet potato. Drizzle with a little extra olive oil and toss to coat.
    Bake cauliflower “crumbs” and sweet potato for 30 minutes at 375°F. Every 10 minutes, gently toss the cauliflower and sweet potatoes to ensure even browning.
    Meanwhile, in a large frying pan over medium heat, drizzle 1 tablespoon of olive oil and add sliced poblanos and red onion. Sauté until softened and season with salt and pepper. Add black beans and combine over low heat until beans are warmed through.
    Remove cauliflower and sweet potatoes from oven once the cauliflower crumbles have turned a deep golden brown and potatoes are tender. Reduce your oven to 350°F.
    Add only the sweet potatoes to poblanos and onions along with 1/4 cup of Sky Valley enchilada sauce. Gently toss together.
    Next, spread about 1/4 cup of enchilada sauce over the bottom of a 9x13 casserole or baking dish. Set aside.
    Now assemble the enchiladas. Spoon a few tablespoons of the cauliflower “meat” and vegetable mixture into a tortilla. Roll and place into your baking dish seam side down. Repeat until all tortillas are filled—you should get between 8 and 10 enchiladas.
    Next, pour the remaining 1/2 cup of enchilada sauce over the rolled enchiladas and spread out using a spatula or BBQ brush to coat the enchiladas completely. Sprinkle with vegan pepper jack cheese and cover with foil. Bake for 15 minutes covered at 350°F, and then bake uncovered for an additional 5 minutes (or until “cheese” is melted).
    Garnish enchiladas with sliced avocado, cilantro, fresh corn and lime wedges and serve with your favorite vegan rice and beans.


If you prefer enchiladas verde, Sky Valley verde sauce can be swapped out for the final 2/3 cup of Sky Valley enchilada sauce. You can also make these using corn tortillas to make this recipe 100% gluten-free.