One Pot Spiced Black Bean Enchilada Bowl

Name: One Pot Spiced Black Bean Enchilada Bowl
Cook time: 30
Ingredients: 1 400ml can Black Beans; 1 cup Brown Rice; 1 med Yellow Onion; 1 null Green Bell Pepper; 1 null Roma Tomato; 1/4 cup Tomato Paste; 1/4 cup Sour Cream; 4-6 null Green Onions; 1/2-3/4 cup Cheddar Cheese; 1 tsp Ground Cumin; 1 tsp Chili Powder; 1 tsp Garlic Salt

Recipe by Kelsey Russell-Murray

Ingredients

Cook Time

30m

Prep Time

10m

Ingredients

Serves 02

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.

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.

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