Chorizo Cauliflower Enchilada Pie, Red Sauce, Raw Corn Salad

This little enchilada pie is perfect for three and filled with enough flavor for four or five. Instead of using fake meat, I put together a spice mix that is usually destined for chorizo sausage and mixed it with cauliflower and some pinto beans with a delicious result. You could easily double this recipe for a 10" pie to serve more. Some might argue that the best part of enchiladas is the sauce so skip the canned kind and make my red sauce with less than 5 minutes of preparation time and a world of difference in taste.


Cauliflower spiced with traditional Mexican chorizo spices and pinto beans, sandwiched between corn tortillas soaked in homemade red sauce and baked into a thick pie with gooey cheese on top. Serve with a fresh, raw corn, avocado and onion salad.

Enchilada Red Sauce
2 tbl vegetable oil
1/2 sweet onion, minced
3 garlic cloves, minced
1 jalapeno, seeded, minced
2 tbl chili powder
1 tsp cumin
1/2 tsp salt
28 oz can tomato sauce

Saute the onion, garlic and jalapeno in oil until soft and translucent, 7 minutes. Add the chili powder, cumin and salt and cook for 3 more minutes to toast the spices. Add the tomato sauce and bring to a boil. Cover, reduce to a simmer and cook over medium-low heat for 30 minutes. Blend for a smooth sauce or keep chunky. I kept it chunky for the sake of laziness!

Chorizo Cauliflower Enchilada Pie
serves 3
3 tbl extra virgin olive oil
1/2 sweet onion, small dice
1/2 green bell pepper, small dice
1 jalapeno, seeded, minced
2 garlic cloves, minced
1 small head of cauliflower, roughly chopped into small pieces
2 tbl paprika
1 tbl cumin
1 tbl garlic powder
1 tsp salt
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp cayenne
1/2 tsp dried thyme
1/4 tsp cinnamon
1/8 tsp ground cloves
1 bay leaf
1/4 cup vegetable broth
1-15oz can pinto beans, drained and rinsed
3 tbl chopped, fresh cilantro
4-6" white corn tortillas
1/2 cup vegan cheddar cheese
vegan sour cream, for garnish

Preheat the oven to 350. Grease a 6" cake pan or casserole dish.
Saute the onions, bell pepper, jalapeno and garlic in olive oil until the onions have started to brown, 10 minutes. Add the cauliflower, paprika, cumin, garlic powder, salt, coriander, oregano, cayenne, thyme, cinnamon, cloves and bay leaf. Saute for 10 minutes. Deglaze the pan with vegetable broth and scrap up anything stuck on the bottom.
Remove the bay leaf and add the beans and cilantro. Turn off the heat.
Spread a couple spoonfuls of enchilada sauce in the bottom of the pan. Dip two tortillas fully in enchilada sauce and place on the bottom of the pan. Top with half of the cauliflower mixture. Dip two more tortillas in sauce and top with the remaining vegetables. Press down on the pie to make sure it is compact.
Pour 1 cup of enchilada sauce over the top and sprinkle with cheese.
Bake for 30 minutes. Let rest for 15 minutes before slicing. Serve with a dollop of sour cream.

Raw Corn & Onion Salad
serves 3
2 white corn cobs, kernels removed
1 scallion, thinly sliced
2 tbl finely minced red onion
2 tbl chopped, fresh cilantro
1 tbl lime juice
salt, to taste
1 avocado, medium dice

Combine all of the ingredients except the avocado and let chill for at least 15 minutes before serving. Add the diced avocado when ready to serve.

Red & Green Enchiladas

Look at me, I'm being festive. A Christmas miracle!

Enchiladas filled with potato, roasted broccoli, cilantro and green chilies wrapped up and smothered in homemade red sauce.

Red Sauce
2 tbl canola oil
1/2 spanish onion, minced
2 garlic cloves, minced
1 tbl chili powder
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
salt and pepper
2 dried guajillo peppers, reconstituted in boiling water for 10 minutes, seeded
15 oz diced tomatoes
1 cup vegetable broth

Sweat the onions in oil until soft and translucent, 3-4 minutes. Add the garlic, chili powder, oregano, coriander, cumin, 1 tsp salt and 1/4 tsp pepper. Saute to toast the garlic and spices, 2 minutes.
Transfer to a blender and add the chopped up chilis, tomatoes and broth. Blend until smooth.
Transfer back to a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.
Taste and adjust seasonings.


Red & Green Enchiladas
makes 6-10"
1 large russet potato, unpeeled, medium dice
1 head broccoli, cut into small florets
1/2 spanish onion, medium dice
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tbl cumin
salt and pepper
3 oz diced roasted green chilies
3 tbl chopped fresh cilantro
2 tbl vegan sour cream
6-10" tortillas

Preheat the oven to 425.
On a large baking sheet, toss the potato, broccoli, onion and garlic with olive oil, cumin, salt and pepper. Roast for 25 minutes or until the potatoes are fully cooked.
Separate 2/3rds of the potato and place in a bowl. Add the chilies, cilantro and sour cream and mash.
Add the remaining potato and broccoli mix and toss to combine.
Lower the oven to 350.
Prepare a 8x8 baking dish.
One by one, dip the entire tortilla in the enchilada sauce and lay in the baking dish. Put some filling in the center and roll up. Once all six are tightly packed in the container, pour the remaining sauce over the top. Cover with foil and bake for 20 minutes. Garnish with cilantro and serve.