New Roots Organics
Organic Recipes > Vegetarian Dish > One-Pot Vegetarian Enchilada Bowls

One-Pot Vegetarian Enchilada Bowls (Serves 6)
courtesy of Power Your Lunchbox Pledge by Produce for Kids

If you like spicy like us add some jalapenos to this bowl!

1 Tbsp. olive oil
1 large carrot, shredded
1 small onion, chopped
1 bell pepper, chopped
1 Tbsp. chili powder
1 tsp. garlic powder
1⁄2 tsp. salt
2 cups long-grain rice
1 (14 oz.) can low-sodium black beans, drained 11⁄2 cups no-salt-added corn
11⁄2 cups shredded lowfat cheddar cheese, divided 1 (10 oz.) can enchilada sauce
2 medium tomatoes, chopped
1⁄2 cup nonfat plain Greek yogurt
1⁄4 cup cilantro, chopped

  1. Heat oil in large pot over medium heat. Add carrot, onion and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened. Add chili powder, garlic powder and salt. Stir. Add rice and 31⁄2 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.
  2. Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes.
  3. Spoon into bowls. Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.

Why New Roots?
We can give you reasons until apples grow out of our ears. Check out our top 6 reasons for New Roots.
Hungry For Good Health?
Start eating better next week.
sign up today!
Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.