Cauliflower and Black Bean Enchilada Bowls

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Cauliflower and Black Bean Enchilada Bowls

This rice bowl is an easy, meal prep friendly dish that’s vegetarian, gluten-free, and a fun way to enjoy enchilada flavors without the tortilla.

Cauliflower and Black Bean Enchilada Bowls

Cauliflower is one of my favorite vegetables, because it’s so versatile and transformative. Seriously, you can turn cauliflower into anything – a steak, a chicken nugget, muffins, mashed potatoes, you name it!

Along with this, cauliflower absorbs flavors well and when cooked enough at the right temperature, it caramelizes and is buttery in texture. This enchilada bowl is a deconstructed version of this enchilada lasagna. Basically, we take out the laborious layering of tortillas and instead, put it in a bowl, top with avocado and shredded romaine lettuce and dig in!

Cauliflower and Black Bean Enchilada Bowls

I love bowl meals, especially because they’re meal prep friendly and easy to reheat (of course, wait until the last minute to add avocado.) The cauliflower is meaty enough to give this rice bowl a hearty texture and the black beans are a plant based, complementary protein to the enchilada flavors.

If you have time, I recommend making my homemade enchilada sauce, but because I wanted this recipe to be one that doesn’t dirty too many dishes (we’ve all been cooking for what seems like forever, right?) Otherwise, I love the Siete brand’s premade enchilada sauce.

Make this dish come together even quicker by meal prepping the roasted cauliflower on a Sunday or earlier in the day and then throwing everything together.



Serves 2-4

Cauliflower and Black Bean Enchilada Bowls

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • Florets from 2 small heads of cauliflower
  • Olive oil to drizzle
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 (15oz) can black beans, drained and rinsed
  • 2 cups cooked brown rice*
  • ¾ cup red enchilada sauce (I love Siete’s Red Enchilada Sauce)
  • to serve: sliced avocado, shredded romaine
  • *you’ll be prompted to cook your rice in the recipe instructions, you don’t need to prep this.


  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the cauliflower. Drizzle with olive oil, toss to coat, and then season with garlic powder, salt, and pepper. Roast for 40 minutes or until tender. Roughly chop up the cauliflower when done.
  2. Meanwhile, cook your rice. I use microwavable rice here, so right before the cauliflower is done, I make it.
  3. Place a large wide skillet over medium-high heat and add the black beans, brown rice, cooked cauliflower, and enchilada sauce. Stir to combine thoroughly and heat the black beans. If you want to use more enchilada sauce, go ahead!
  4. Serve topped with avocado and romaine.

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Sabrina says:
thank you, I've been looking for new ways to make cauliflower actually taste like something! this works!
Meaghan says:
Yes! You're so welcome!
YtheWait says:
Great. We really enjoyed it.
Meaghan says:
Really happy to hear this!
Allyson says:
Made this last night. Big hit! Easy to prep ahead of time so good for weeknights. Added bonus, my baby was able to enjoy the beans and rice.
Meaghan says:
That's wonderful to hear!!
Marilyn says:
Can I use quinoa instead of brown rice. How much uncooked quinoa to water do I need to make 2 cups cooked. Sounds delicious
Meaghan says:
We haven't given that a try but definitely experiment. If you do try it please let us know how it comes out!
Colleen says:
So easy and even more delicious!!
Meaghan says:
Yay! Thank you for giving it a try!

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