Go Back
–+ servings
A large pot of a rice and bean mixture topped with cilantro and sour cream. Beside the pot is a small bowl of sour cream and a sprig of fresh cilantro.
Print

One Pot Enchilada (vegan!)

My take on a deconstructed enchilada but no rolling, baking, or tortillas needed!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 354kcal
Author Danielle Brown
Cost $9

Equipment

Ingredients

  • 2 tablespoon olive oil
  • ½ yellow onion diced
  • 1 can black beans drained and rinsed
  • 1 beefsteak tomato diced
  • 1 red bell pepper diced
  • 1 ear corn cut off the cob, or 1 cup frozen
  • 1 jar enchilada sauce 15 oz, I like Siete brand
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup rice dry
  • 2 cups vegetable broth
  • 1 cup water
  • cashew sour cream garnish
  • cilantro garnish

Instructions

  • Prep and chop all veggies.
  • In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir together well.
  • Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked and the liquid is absorbed!
  • Garnish with sour cream and cilantro! Enjoy.

Notes

  • Use a 15oz jar of enchilada sauce–whatever brand or spice level you like is fine.
  • Continue to stir the dish every 2-3 minutes while the rice cooks, until all liquid is absorbed and rice is fully cooked through.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 354kcal | Carbohydrates: 61g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 494mg | Potassium: 594mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2302IU | Vitamin C: 51mg | Calcium: 53mg | Iron: 3mg
QR Code linking back to recipe