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Vegetarian Enchilada Bowls with Green Chili Enchilada Sauce
Fluffy quinoa is tossed with green chili enchilada sauce to create the base for these delicious, gluten free, vegetarian enchilada bowls!
Course
Main Course
Cuisine
Mexican
Prep Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
bowls
Calories
507
kcal
Author
Whitney Bond
Ingredients
Creamy Green Enchilada Sauce
⅓
cup
vegetable broth
3
tablespoon
sour cream
½
avocado
peeled & de-seeded
2
oz
diced green chilies
1
teaspoon
sriracha
1
tablespoon
lime juice
freshly squeezed
¼
teaspoon
cumin
¼
teaspoon
black pepper
¼
teaspoon
kosher salt
1
tablespoon
fresh cilantro
Bowls
4
cups
cooked quinoa
15
oz
can black beans
drained & rinsed
1
teaspoon
chili powder
½
teaspoon
cumin
½
teaspoon
salt
1
tablespoon
coconut oil
16
oz
corn kernels
frozen, canned or fresh
2
jalapeno peppers
sliced
Optional Toppings
¼
cup
queso fresco
crumbled
2
tablespoon
fresh cilantro
chopped
1
avocado
sliced
1
tomato
diced
hot sauce
Instructions
Add all of the ingredients for the creamy green enchilada sauce to a blender and blend until smooth and creamy.
In a medium sauce pan on the stove over medium heat, combine the cooked quinoa and enchilada sauce, let simmer for 10 minutes.
Add the black beans to a separate sauce pan on the stove over medium heat.
Season the black beans with the chili powder, cumin and salt, cook for 5 minutes.
Add the coconut oil to a large skillet on the stove over high heat.
Add the corn kernels and sliced jalapenos, cook for 4-6 minutes or until the corn becomes slightly charred.
Remove the quinoa, black beans and corn from the stove.
Divide the quinoa between four bowls, top with the black beans and corn.
Add the optional toppings of your choice.
Notes
The
nutritional information
provided does not include the optional toppings.
To make these bowls vegan, use a
vegan sour cream
to make the enchilada sauce and omit the optional queso fresco on top.
Nutrition
Calories:
507
kcal
|
Carbohydrates:
82
g
|
Protein:
18
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
5
mg
|
Sodium:
1238
mg
|
Potassium:
964
mg
|
Fiber:
17
g
|
Sugar:
7
g
|
Vitamin A:
409
mg
|
Vitamin C:
19
mg
|
Calcium:
86
mg
|
Iron:
6
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!