One Pot Spiced Black Bean Enchilada Bowl
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
30m
Serves
2
Is there anything better than a low-prep, one pot meal? This flavour-packed vegetarian meal is a great low prep option for weeknight meals. It also keeps well in the fridge for the week, making it a great choice to make ahead for lunches.
One Pot
Kid-Friendly
Vegetarian
Ingredients
1400ml can
Black Beans
1cup
Brown Rice
1med
Yellow Onion
1
Green Bell Pepper
1
Roma Tomato
1/4cup
Tomato Paste
1/4cup
Sour Cream
4-6
Green Onions
1/2-3/4cup
Cheddar Cheese
1tsp
Ground Cumin
1tsp
Chili Powder
1tsp
Garlic Salt
Instructions
1
In a large pot, heat 1 tbsp. oil over medium heat. Add onions and peppers and cook for 3-4 minutes, stirring frequently. Stir in tomato paste and seasonings (cumin, chili powder, garlic salt). Cook, stirring frequently, for 1 minute.
2
To the pot, add rice, black beans and 2 cups water. Season with salt and stir to combine. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for approximately 30 minutes, until rice is tender and water is absorbed.
3
Mix in tomatoes, green onion and shredded cheese when rice is finished cooking.
4
Divide black bean enchilada mixture evenly between bowls and top with desired toppings. Enjoy!
5
Substitutions: Completely plant-based? Substitute vegan sour cream and vegan shredded cheese. Swap green pepper for different veggies; mushrooms and zucchini would be good! Substitute basmati rice or quinoa for the brown rice – just remember to adjust cooking time as needed!
6
Optional Toppings: Sliced avocado, Lime wedges, Sour cream, Salsa.
Explore More
More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
