One-Pot Vegetarian Enchilada Bowls
by Amanda Keefer
Get all the tastes of classic enchiladas but in a bowl! Ready in about 30 minutes, this one-pot dish makes getting a home-cooked, healthy meal on the table easy.
Recipe created by Christine Pittman in partnership with Healthy Family Project.
A vegetable-based enchilada bowl is a healthy option for vegetarians. This recipe features melted cheese, sweet onions, black beans, bell pepper, seasonings, long-grain rice, corn, enchilada sauce, Greek yogurt, and tomatoes. You can make it vegan by swapping out the Greek yogurt for cashew “sour cream” and swapping the cheddar cheese for vegan cheese.
Vegetarian Enchilada Bowls Recipe
Vegetarian enchilada bowls are a healthy and delicious way to enjoy a classic Mexican dish. The bowls can be made with any combination of vegetables, and beans.
You can add tortilla chips or tortilla strips to your bowl to give them a crunch. The texture will add to the meal’s satisfaction factor. You can also add shredded leftover chicken or beef to give it an extra kick of protein. If you’re making a vegan enchilada bowl, you can use crispy tofu instead.
You can also use gluten-free tortillas on the side if you would like. You can find them at a grocery store or make your own from scratch. If you’re feeling extra creative, you can make your enchilada sauce from scratch too.
Vegetarian Enchilada Bowls – A Delicious Meatless Option
A Vegetarian Enchilada Bowl is an impressive meal that is so tasty, you will barely miss the meat! A handful of pepper Jack cheese and some jalapenos can kick up the spiciness of the dish too. Other additions you could throw in include roasted zucchini and tajin chili lime seasoning.
There are a few good reasons to add meatless meals to your diet rotation. For one, it’s better for the environment. The United Nations’ Food and Agriculture Organization estimates that the livestock sector is responsible for 14.5 percent of global greenhouse gas emissions, while other researchers put the number as high as 51 percent.
Eating less meat can also be healthier for you. A large body of research has shown that consuming red and processed meats is linked to an increased risk of heart disease, stroke, diabetes, and early death. So, if you’re looking to improve your health, eating less meat is a good place to start.
Finally, Meatless Monday (or any day) can help your wallet. Meat is typically the most expensive item on the grocery list, so by skipping it once a week, you can save some serious cash.
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One-Pot Vegetarian Enchilada Bowls
Ingredients
- 1 tablespoon olive oil
- 1 large carrot shredded
- 1 small sweet onion chopped
- 1 bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups long-grain rice
- 1 14 oz. can low-sodium black beans, drained, rinsed
- 1 1/2 cups no-salt-added corn
- 1 1/2 cups shredded low-fat Cheddar cheese divided
- 1 10 oz. can enchilada sauce
- 2 medium tomatoes chopped
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup chopped cilantro
Instructions
- Heat oil in large pot over medium heat. Add carrot, onion and pepper. Cook, stiring occasionally, 3-4 minutes, or until softened. Add chili powder, garlic powder and salt. Stir. Add rice and 3½ cups cold water. Increase heat to high and bring to a boil. Stir well. Reduce to low and cover. Cook, covered, 16-18 minutes, or until rice is tender.
- Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes.
- Spoon into bowls. Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.
Nutrition
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Instant Pot Sweetpotato Carrot Ginger Soup
