Made with pantry staples, this Enchilada Bowl is such an easy one pot meal! It’s packed with protein thanks to the black beans and it’s also vegan friendly. This is your perfect last minute dinner!
This one pot enchilada bowl recipe is so simple, it hurts. It relies on a lot of your pantry staples, plus some store-bought short cuts to help you get a meal on the table with just one pan to clean. It is a great last minute recipe for those days where you didn’t have anything planned and need to get dinner on the table asap. But don’t be fooled: we aren’t sacrificing any flavour here!
Table of contents
Why This Recipe Works
We love this enchilada bowl because not only does it put a delicious spin on the classic rice and beans combo, but it’s also:
- Budget friendly
- Vegan friendly
- Made in just one pot
- Meal prep friendly
- Protein packed
Key Ingredients
Brown Rice — To make this enchilada bowl, I use long grain brown rice, but if you’re using another variety you may need to adjust the cooking time and/or the liquid. I also make sure to rinse it my rice to note only improve texture but it also helps to remove some of the anti-nutrients for easier digestion.
Enchilada Sauce — If you want to make your own enchilada sauce, I have an AMAZING recipe here that has a lot less sugar than most of the store-bought options. Otherwise, a pack or bottle of red enchilada sauce will do.
Black Beans — to make this enchilada bowl vegetarian friendly we are using beans as our main protein source (it also gives it a mega fiber boost). But if you don’t need to make this vegetarian, feel free to add chicken or any meat of your choosing.
Cheese — to keep this recipe vegan friendly we are using vegan cheese, but obviously you can go with the OG cheddar if you do not need to keep it vegan. I personally love a mild cheddar for this enchilada bowl to give it more bold flavour.
Your Favourite Fixin’s — This is where you can empty out the contents of your fridge for the toppings for the enchilada bowl. I love sour cream (can be vegan) and lots of avocados, plus some extra veggies like tomatoes.
How to Make This Recipe
Step 1: In a medium saucepot, combine the brown rice and the broth.
Step 2: Cover and bring to a boil, then reduce heat to simmer on medium low with the lid on. Cook for about 25 minutes.
Step 3: Then, add in the enchilada sauce.
Step 4: Continue to cook with the lid on until the moisture is removed, about another 10-15 minutes. You should see crater-like steam holes on the surface. If you taste it and it’s still crunchy, add a splash more liquid and cook for another 5 minutes (with the lid on).
Step 5: While still hot, fold in the cheese, green onions and beans, season with salt and pepper to taste.
Step 6: Serve the enchilada bowl hot, garnished with vegan sour cream, cilantro, green onions tomatoes and avocado.
Expert Tips
So I have made this vegan enchilada bowl a bunch of times because it’s so easy, and what I’ve learned is that the amounts here will vary depending on the type of rice you use. If you’re soaking your grains first, you’ll need about 1/2 cup less liquid. If you’re using a brown short grain like Basmati or jasmine, you may need a little less time. And if you’re using white rice, it will take less time than brown rice.
Feel free to change things up! If you don’t have black beans, you can try pinto beans, navy beans, etc. You can also adjust the spice level by adding some chile powder as well.
Adding tortilla chips on top adds a great crunch to the enchilada bowls! Texture can be a great way of increasing the satisfaction factor in your meal.
Not vegan? Shredded leftover chicken makes for a great addition to this. Want to keep this vegan? Try some chick’n or crispy tofu.
Recipe FAQs
It depends on your enchilada sauce and your kid’s tolerance. I would try the enchilada sauce on its own first and decide if your kid will be able to handle it. If not, you can always take a portion out first before you add it.
Yes, but it will likely cook in a shorter amount of time, so always check the package to adjust the cooking and liquid.
OMG yes. A little fried or poached egg on top of this rice and beans is super delicious. Like, REALLY good.
Of course. It won’t make that much of a difference since most of the flavour is coming from the enchilada mix.
You should aim to eat this within 3-4 days after it’s been prepared, but it does reheat REALLY well!
Yes! You can definitely freeze rice and beans. This enchilada bowl is super freezer friendly. Just be sure to store it in an airtight freezer-safe container.
More Recipes You Might Like
Want more recipes like this enchilada bowl that use your pantry staples? Here are some more to give a try:
- Vegan Lentil Butternut Squash Soup
- Vegan Pasta Bake with Sausage, White Bean & Kale
- Unstuffed Cabbage Roll in a Bowl
- Tomato Avocado Tuna Melt
What toppings do you add on your enchilada bowls? Leave me a comment below!
Enchilada Bowl (Easy Vegan One Pot Meal)
Ingredients
- 1 cup long grain brown rice rinsed
- 2 cups low sodium vegetable broth
- ¾ cup red enchilada sauce
- 1 cup shredded vegan cheddar cheese or regular cheddar!
- 1 cup canned black beans drained and rinsed
- 2 tbsp green onions finely sliced
- salt and pepper to taste
Garnish:
- Vegan sour cream
- Cilantro
- Green onions thinly sliced
- Chopped tomatoes
- Avocado
Instructions
- In a medium saucepot, combine the brown rice and the broth. Cover and bring to a boil, then reduce heat to simmer on medium low with the lid on. Cook for about 25 minutes, and add in the enchilada sauce. Continue to cook with the lid on until the moisture is removed, about another 10-15 minutes. You should see crater-like steam holes on the surface. If you taste it and it’s still crunchy, add a splash more liquid and cook for another 5 minutes (with the lid on).
- While still hot, fold in the cheese, green onions and beans, season with salt and pepper to taste.
- Serve hot garnished with vegan sour cream, cilantro, green onions tomatoes and avocado.
Notes
- So I have made this vegan enchilada bowl a bunch of times because it’s so easy, and what I’ve learned is that the amounts here will vary depending on the type of rice you use. If you’re soaking your grains first, you’ll need about 1/2 cup less liquid. If you’re using a brown short grain like Basmati or jasmine, you may need a little less time. And if you’re using white rice, it will take less time than brown rice.
- Feel free to change things up! If you don’t have black beans, you can try pinto beans, navy beans, etc. You can also adjust the spice level by adding some chile powder as well.
- Adding tortilla chips on top adds a great crunch to the enchilada bowls as well!
- Not vegan? Shredded leftover chicken makes for a great addition to this. Want to keep this vegan? Try some chick’n or crispy tofu.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Bahar says
The brown rice was extremely easy to make and was so good, the beans were a bit flatulent though. I may try cooking it with shrimps next time or eggs and with a bit less cheddar. But it was amazing. Thank you Abby. 🙂
Daniella says
This bowl was insanely good and easy to make! The whole family loved it. Will definitely be making again!