Filling, flavorful, and can easily be plant-based, gluten-free, vegan, dairy-free, or whatever you need to make something for everyone. Plus, you’ll 100% have leftovers and truthfully, I think the leftovers are even better than the first night. Enchilada rice is different from enchiladas, just to be clear! But you could totally even add this to rolled up tortillas and top with enchilada sauce for another take. This is something I like for lunch, dinner, or even breakfast – and you can always top it with additional things like cheese, tofu, chicken or eggs if you want!
1 tablespoon oil (prefer avocado)
1 clove of garlic, chopped
½ onion, chopped
1 bell pepper, chopped
1 large carrot, chopped
1 tomato, chopped
1.5 cups dry rice
3 cups water
1 cup black beans
1 cup tomato sauce
1 tsp (or more to taste) each – salt, pepper, cumin, chili powder
(And listen, if you don’t want to make rice from scratch – just cook up the vegetables and spices here and mix with some frozen rice and heat through.)
Start by heating up an oven-safe pan to about medium heat, add in your avocado oil, garlic and onion and saute. After about 2 minutes, add in all of your vegetables (peppers, tomato & carrots) and sautee for about 3-5 minutes. In a SEPARATE POT – add 3 cups of water and 1tsp salt and wait for the water come to a boil. Add dry rice and bring the heat down to simmer and cook the rice for 15 minutes (rice shouldn’t be FULLY cooked just yet). Add your rice to your vegetables in the pan and sauté for 1 minute before adding in the black beans, tomato sauce and spices. Bake in your pan for about 20 minutes at 400 degrees.
Pull out, let cool and top it with fresh slices of avocado and cilantro!
** For an extra crunch, make some fresh tortilla chips to go with your dish! Just buy some tortillas from the store and either fry or bake them until crispy! Easy version – buy some chips and add those to the top 🙂
Let me know what you think of this!