Vegan Enchilada Bowl

Ingredients: 1 cup quinoa 2 cups vegetable broth 1 cup chopped onion 2 tablespoons olive oil 1 cup chopped red pepper 15 oz. black beans 1 cup corn Ingredients: 1 cup quinoa 2 cups vegetable broth 1 cup chopped onion 2 tablespoons olive oil 1 cup chopped red pepper 15 oz. black beans 1 cup corn

Enchilada Sauce: 15 oz. tomato sauce 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Mexican oregano 1/4 cup vegetable broth Enchilada Sauce: 15 oz. tomato sauce 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Mexican oregano 1/4 cup vegetable broth

Heat a pan on the stovetop. Add quinoa and toast for a few minutes. Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes. Heat a pan on the stovetop. Add quinoa and toast for a few minutes. Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Heat pan on stove. Add olive oil and onions. Cook until translucent. Add black beans, corn, chopped red peppers, and salt. Cook until crisp tender. Heat pan on stove. Add olive oil and onions. Cook until translucent. Add black beans, corn, chopped red peppers, and salt. Cook until crisp tender.

Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes. Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.

Add 1/4 cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl. Add 1/4 cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl.

Click to get the recipe @ createmindfully.com