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 Produce for Kids.

One-Pot Vegetarian Enchilada Bowls
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Tags , , , , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
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 Produce for Kids.
Ingredients
  • 1 tablespoon olive oil
  • 1 large carrot, shredded
  • 1 small RealSweet® Vidalia® 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 lowfat Cheddar cheese, divided
  • 1 (10 oz.) can enchilada sauce
  • 2 medium SUNSET® Campari® tomatoes, chopped
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup chopped cilantro
Directions
  1. 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.
  2. Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes.
  3. Spoon into bowls. Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.
[do_widget id=adrotate_widgets-6]
Tags , , , , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
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 Produce for Kids.
Ingredients
  • 1 tablespoon olive oil
  • 1 large carrot, shredded
  • 1 small RealSweet® Vidalia® 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 lowfat Cheddar cheese, divided
  • 1 (10 oz.) can enchilada sauce
  • 2 medium SUNSET® Campari® tomatoes, chopped
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup chopped cilantro
Directions
  1. 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.
  2. Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes.
  3. Spoon into bowls. Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.

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