Creamy Green Vegetarian Enchiladas

This meal is a wonderful vegetarian (easily vegan) option for anyone looking to break into the plant-based bracket of eating. For me, I don’t like to put labels on my lifestyle. I go through long periods where I eliminate meat because I’ve either just relistened to the Omnivore’s Dilemma authored by the extraordinary Michael Pollan or because I’ve simply just not be interested in meat. I often say the word vegan aloud to friends or family or restaurant staff because it is the easiest way to ensure no dairy will find its way to my plate.

This dish may look daunting with a long list of ingredients but I promise it is an easy execution. You nor your family will be hunting around for chicken or beef once you dig into these flavorful enchiladas.  

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  • Feel free to make this vegan by subbing the ghee for vegan butter.

  • Make it less spicy by using a jalapeño instead of serrano.
  • Always choose low sodium stocks so that you have control over the salt factor.
  • Gluten no problem for you? Use all-purpose flour.
  • I love Siete tortillas which are grain-free, I’ve not used them in a dish such as this before but I would imagine they would require heating beforehand to make them pliable enough to roll.


Creamy Green Vegetarian Enchiladas


For the sauce:

  • 1 tablespoon ghee or vegan butter
  • 1 Serrano pepper, minced with no seeds
  • 2 garlic cloves, minced
  • 1 tbsp gluten-free flour
  • 1 cup low sodium veggie stock
  • 1 tsp cumin
  • ¼ tsp salt
  • ¼ tsp fresh ground pepper
  • ¼ cup chopped cilantro
  • 1 cup mild salsa verde (I look or no added sugar)
  • ½ cup vegan sour cream

For the filling:

  • 2 cups steamed or boiled cubed sweet potatoes
  • 1 can black beans, rinsed and drained
  • 3 ripe avocados, peeled and chopped
  • 8-10 flour tortillas


Preheat oven to 375°F.

Make the sauce:

  1. In a medium skillet pan, melt ghee over medium-high heat.
  2. Sauté serrano pepper and garlic, for 1 minute.
  3. Add flour and stir constantly for 2 minutes. You want to cook out the raw flour taste.
  4. Whisk in the veggie broth, cumin, salt and pepper and bring to a low boil.
  5. Once boiling, whisk in the vegan sour cream, salsa verde and cilantro.
  6. Remove from heat.

Make the enchiladas:

  1. Grease a 9×13 baking dish.
  2. Add 3/4 cup sauce to the bottom of the baking dish.
  3. To each tortilla: add sweet potato, black beans and a few cubes of avocado to the center of each tortilla and roll, placing seam-side down in the dish.
  4. Pour the remaining sauce over the enchiladas.
  5. Bake uncovered for 15-20 minutes or until bubbling. Serve immediately.

Welcoming Changes + Roasted Cauliflower Tacos

This recipe is ideal for weeknight cooking as it takes no time at all to pull together and doesn’t involve any pre-soaking or complex tasks that sometimes get associated with clean eating. If you’ve got an oven and 15 minutes to prep, you’re holding the keys to a mouthwatering feast. You would never think that cauliflower wrapped in a hot tortilla and surrounded with a cooling sauce, creamy avocado and the freshness of cilantro could make you think you’ve died and gone to a taco lover's heaven. Just make them, see what happens!

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I find myself in disbelief that I once lived a life where I didn’t eat vegetables. These days I pile the veggies high on my plate because TBH they just make me feel amazing. Mr. No FOMO Food and I have had a few curveballs thrown our way recently and things in our house have felt a bit uprooted and off kilter. I was feeling disconnected all around but forced myself to refocus on my priorities and think about what drives me daily. 

I love being in the kitchen, I love talking to friends and family about the vibrancy whole foods bring to the art of cooking. I especially love debunking myths surrounding a healthy lifestyle. I recently came upon a passage written by Julia Child in Mastering the Art of French Cooking that felt well timed and deeply refreshing. 

“Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake.”

Often times, we shy away from the unfamiliar. Instead, let’s embrace the crazy, the chaos and the unknown. I am going to brush off my doormat and welcome the changes with happy spirits and positive energy. 

Is cauliflower foreign to you? Don’t be frightened! Raw cauliflower has a very certain off-putting odor but once roasted in a hot oven this veggie turns into something you just want to keep eating. When purchasing a cauliflower head, look for one that is very firm to the touch and looks very clean. The leaves on the bottom should be green and healthy. 

My husband says this Roasted Cauliflower Taco recipe epitomizes the essence of No FOMO Food and I have to agree. The flowerets are roasted until tender and pack the perfect amount of heat for the ultimate veggie taco. As for the taco itself…crunchy, tangy, creamy and spicy all add up to one epic taco night. 

I truly love this recipe! I used Love and Lemon’s cookbook recipe as a guide the first time making these and I’ve since adjusted from there. Her book is an essential tool in my healthy eating toolbox. 


You might have noticed I used the spelling flowerets instead of florets. This is the way that Julia Child recommends and I actually think it makes more since! It looks prettier written so I’m sticking to it! 

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Roasted Cauliflower Tacos

Serves 4-6 tacos

You need:

  • 1 medium/large head of cauliflower, broken or cut into small flowerets rinsed and dried well (an 8-inch cauliflower head serves 4-6)
  • 1 TBSP olive oil
  • Salt
  • Pepper
  • 2 TBSP Chipolte pepper adobo sauce (I used the Frontera Grill brand)
  • 2 TBSP fresh cilantro 
  • 1 avocado, sliced  
  • 4-6 Tortillas (I used almond flour Siete tortillas, my fave EVER!)
  • 1/2 cup thinly sliced red cabbage

For the cool lime sauce:

  • 1/2 cup vegan cream cheese (or mayo) 
  • 1/2 lime, juice squeezed 
  • 1/2 tsp fine sea salt 
  • 1/2 tsp honey
  • 1 garlic clove, minced 


  1. Preheat oven to 400 degrees
  2. Line a large roasting pan with parchment paper
  3. Add the (dry) cauliflower flowerets to the roasting pan.
  4. Drizzle the flowerets with olive oil and toss to coat evenly. I used my hands, I find it easiest! 
  5. Sprinkle with salt and pepper, toss again. 
  6. Sprinkle over the 2 tablespoons of adobo sauce and toss to coat evenly. 
  7. Slide roasting own into the oven and roast for 25-30 minutes. The edges of the cauliflower will become perfectly caramelized and turn a crispy golden brown.
  8. Meanwhile, add all sauce ingredients to a small bowl and whisk until creamy. Taste and adjust salt as needed!
  9. Heat tortillas in a hot skillet then wrap in a clean kitchen towel to preserve flexibility while continuing to heat remaining tortillas.
  10. Construct each taco by adding 1 TBSP Cool Lime Sauce to the bottom of the tortilla, layer with cauliflower, cabbage, avocado, cilantro, a squeeze of lime and a few dots of extra chipolte sauce if you like it hot! 

Recipe inspired by Love and Lemons Roasted Cauliflower Tacos with Chipolte Cream Sauce