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.