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Sunset

One-Pot Vegetarian Enchilada Bowls

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 courtesy of Produce For Kids.

Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 Tbsp. olive oil
1 large carrot, shredded
1 small onion, chopped
1 bell pepper, chopped
1 Tbsp. chili powder
1 tsp. garlic powder
½ tsp. salt
2 cups long-grain rice
1 (14 oz.) can low-sodium black beans, drained
1½ cups no-salt-added corn
1½ cups shredded lowfat cheddar cheese, divided
1 (10 oz.) can enchilada sauce
2 Campari® tomatoes, chopped
½ cup nonfat plain Greek yogurt
¼ cup cilantro, chopped

Directions

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.