Serve 4
Cook in 35 minutes
Ingredients
1 cup quinoa rinsed and drained
2 cups low sodium vegetable broth or water
1 cup chopped onion
2 tablespoons olive oil
1 cup chopped red pepper
15 ounce can black beans
1 cup corn
Enchilada Sauce (or use store bought)
15 ounce can tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Mexican oregano crushed in your hands before adding
1/4 cup low sodium vegetable broth (add more liquid if desired)
Additional Toppings as desired
Guacamole
Vegan sour cream
Shredded vegan cheese
Instructions
- Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
- Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring frequently. Let sit for 5 minutes until the vegetable broth is absorbed and quinoa is fluffy and tender.
- Heat pan on stove. Add olive oil and onions. Cook until translucent.
- Add salt and chopped red peppers. Cook until crisp tender*.
- Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
- Add 1/4 cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl.
