Vegan Enchilada Bowl
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Vegan Enchilada Bowl

This healthy Vegan Enchilada Bowl with black beans and quinoa has all the flavors of enchiladas in an easy bowl! Perfect for a weeknight.  
Course Main Course
Cuisine vegan, gluten free
Keyword enchilada bowl, Mexican bowl
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 280kcal
Author Willow Moon

Ingredients

Enchilada Sauce (or use store bought)

  • 15 ounce can tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Mexican oregano crushed in your hands before adding
  • 1/4 cup low sodium vegetable broth (add more liquid if desired)

Additional Toppings as desired

Instructions

  • Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
  • Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring frequently. Let sit for 5 minutes until the vegetable broth is absorbed and quinoa is fluffy and tender.
  • Heat pan on stove. Add olive oil and onions. Cook until translucent.
  • Add salt and chopped red peppers. 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.
  • 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.

Notes

*At this point you can add black beans and corn to heat them through, if desired.

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1006mg | Potassium: 778mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1440IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 4.1mg