Go Back
+ servings

Enchilada bowl (Easy Vegan One Pot Meal)

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 vegan friendly. It's perfect as a last minute dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 327kcal


  • 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


  • Vegan sour cream
  • Cilantro
  • Green onions thinly sliced
  • Chopped tomatoes
  • Avocado


  • 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.


  • 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.


Calories: 327kcal | Carbohydrates: 55g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 839mg | Potassium: 244mg | Fiber: 7g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg