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If you're craving a hearty, flavorful dish without the guilt, this Cauliflower Rice Enchilada Casserole is your answer. Packed with black beans, corn, and a zesty enchilada sauce, this casserole is both satisfying and nutritious. Plus, it's topped with gooey cheddar cheese that melts beautifully in the oven. Perfect for a weeknight dinner or meal prep, this recipe is a delicious way to enjoy all the flavors of enchiladas with a low-carb twist.
The name of the recipe: Cauliflower Rice Enchilada Casserole Recipe
Ingredients:
- 1 head riced cauliflower
- 1 cup enchilada sauce
- 1 cup cooked black beans
- 1 cup frozen or canned corn
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- to taste salt
- to taste pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine riced cauliflower, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Top with shredded cheddar cheese.
- Bake for 30 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Mexican Cauliflower Rice Casserole Recipe
What you will need to make Cauliflower Rice Enchilada Casserole
- Riced cauliflower: Provides a low-carb base, absorbing flavors well while adding a subtle crunch to the casserole.
- Enchilada sauce: Adds a rich, tangy, and slightly spicy flavor, tying all the ingredients together.
- Cooked black beans: Offers protein and a creamy texture, balancing the dish with a hearty feel.
- Frozen or canned corn: Brings sweetness and a slight crunch, complementing the other ingredients.
- Shredded cheddar cheese: Melts beautifully, creating a gooey, savory topping that enhances the overall flavor.
- Cumin: Adds a warm, earthy flavor, giving the casserole a distinct Mexican taste.
- Chili powder: Provides a mild heat and deep, smoky flavor, enhancing the enchilada sauce.
- Garlic powder: Infuses a subtle, savory depth, rounding out the flavors in the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Cauliflower Rice Enchilada Casserole Recipe
- Mixing bowl: Essential for combining riced cauliflower, enchilada sauce, black beans, corn, and spices evenly.
- Baking dish: Necessary for transferring the mixture and baking it to perfection.
- Oven: Required to bake the casserole until the cheese is melted and bubbly.
- Cheese grater: Useful for shredding cheddar cheese to top the casserole.
Cauliflower Rice Enchilada Casserole
Ingredients:
Main Ingredients
- 1 head Cauliflower riced
- 1 cup Enchilada Sauce
- 1 cup Black Beans cooked
- 1 cup Corn frozen or canned
- 1 cup Cheddar Cheese shredded
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- to taste Salt
- to taste Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine riced cauliflower, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Top with shredded cheddar cheese.
- Bake for 30 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove cover and bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Remove cover and bake as directed.
Using cauliflower rice instead of regular rice in this casserole not only cuts down on carbs but also adds a subtle nutty flavor that complements the enchilada sauce beautifully.
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