When’s the last time you had an enchilada? For me, it’s been toooooo long. I love enchiladas because you can dress them up or down with veggies and you won’t even miss the meat (if that was your thing in the past)! This time around I wanted to explore enchiladas in a different way. Have you ever tried Cabbage Enchiladas? I hadn’t either, but I was interested in trying a low carb version of one of my faves. Veggies wrapped in more veggies… YES! Obviously there’s no replacing a good ol’ tortilla, but the cabbage is actually a nice sub.
Making these cabbage enchiladas was super simple and easy to put together. Adding the cabbage required an extra step, but it’s an easy one. The last thing you want to do is wrap your tortillas raw. Cabbage has a pretty tough texture that wouldn’t be ideal for this meal as is. The best way to soften them is by dipping each piece of cabbage in boiling hot water for a few seconds until the cabbage starts to wilt.
Once it wilts, you’re ready to start wrapping the filling with the cabbage. I love using black beans and sweet potatoes as the main ingredients. The combination pairs really well together in addition to the other veggies and rice in the mix. It’s truly a match made in heaven!
As for the enchilada sauce, this is my favorite recipe. It’s pure perfection. No need to try and reinvent the wheel. You have the option of using a store bought enchilada sauce instead, but I think you’d be surprised at just how easy and delish this homemade enchilada sauce recipe is. I discovered it a few years back and I couldn’t be more thrilled with how it turns out.
Want to save some time with this meal? You can prep a lot of it ahead of time! Over the weekend try making the filling and keeping it in the fridge when you’re ready to make them during the week. You could also make a batch of the enchilada sauce ahead of time and tuck it away until you’re ready to use it. That way all you have to do is dip your cabbage and begin wrapping them up. Easy peasy.
Hungry yet? Give this recipe a try! I’d love to know what you think! Let me know in the comments below!
Black Bean + Sweet Potato Cabbage Enchiladas
- 2 cups sweet potatoes peeled and diced
- 1 diced green pepper
- 1 diced yellow pepper
- 1 medium diced zucchini
- 1/2 medium diced red onion
- 1/2 cup salsa
- 1/2 tsp minced garlic
- 1 can black beans rinsed and drained
- 1/2-1 cup corn
- 11/2 cups cooked brown rice
- 2 1/2 tbsp taco seasoning
- 1-2 cups enchilada sauce
- 1 head of fresh cabbage
- cilantro for garnish
- vegan sour cream optional
- diced avocado optional
- Preheat oven to 350 degrees.
- Cook the rice according to package instructions.
- While the rice is cooking, begin peeling and dicing your veggies (peppers, sweet potatoes, zucchini…etc.)
- In a large pan add oil or water and begin cooking the sweet potatoes until tender (about 10 minutes). Then add in the peppers, onion, minced garlic, and zucchini. Cook until all veggies are tender. Season to taste with a bit of salt and pepper.If making your own enchilada sauce, now would be a good time to begin.
- Once they are done cooking, transfer the mixture to a large, over-sized bowl, and stir in the black beans, corn, cooked rice, salsa, and taco seasoning of your choice. Combine well. Set aside.
- Bring a small pot of water to a boil and dip each piece of cabbage in the pot using tongs for 30 seconds to 1 minute.Optional- remove raised part of center vein from each piece of cabbage.
- Spoon about 1/2 cup of the veggie and rice mixture on to each piece of cabbage. Fold in short sides, and roll over. Place each cabbage roll in a large baking dish face-down. Repeat until all filling has been used.
- Top each cabbage roll with a generous amount of enchilada sauce and bake for about 20 minutes.
- Top with your favorite add-ons like cilantro, sour cream, avocado, or vegan cheese. Serve immediately. Enjoy!