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Cauliflower Rice & Sweet Potato Enchiladas

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8


  • 1 cup Sweet Corn Kernels
  • 3-4 cups Cauliflower Rice, frozen or fresh
  • 1 medium-sized Sweet Potato, peeled & diced small
  • 16 Corn or Flour Tortillas (small to medium-sized)
  • 1/2 cup Fresh Parsley, chopped
  • 2 cups Portobello Muhrooms, thinly sliced
  • 2 cups Red Enchilada Sauce
  • 2 Garlic Cloves, minced (optional)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Ground Cumin
  • 1 tsp. Chili Pepper
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper


  • 1-2 cups Shredded Cheese
  • Avocado, sliced
  • Lime Wedges
  • Fresh Parsley or Cilantro


  • Preheat oven to 350F.
  • In a large pan over medium high heat, add in the olive oil. Add the minced garlic and saute until fragrant, about 1 minute. Add in the peeled & small-diced sweet potatoes, cauliflower rice, and sweet corn kernels. Saute until the sweet potatoes are tender, about 6-10 minutes.
  • Add in the sliced mushrooms, ground cumin, chili pepper, sea salt, and black pepper. Cook for an additional 4-5 minutes, until the mushrooms are tender.
  • Stir in the freshly chopped parsley, then spread a couple of tablespoons in each tortilla. Roll the tortillas as tightly as you can, then line them seam-side down in a 9x13" pan. Repeat until all mixture and tortillas are used.
  • Evenly spread the red enchilada sauce over the prepared tortillas. Bake for 15-20 minutes.
  • Lightly toss the cheese evenly over the enchiladas, then place them back into the oven for another 5-10 minutes. (For a quicker option, broil the enchiladas for 2-3 minutes for a crispier cheese topping. Keep a close eye on them!)
  • Allow the enchiladas to cool down for at least 6 minutes, then top with fresh cilantro or parsley, avocado slices, and lime wedges. Enjoy warm!