Vegan Enchilada Bowl

🧂 Ingredients

• 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
• ¼ cup low sodium vegetable broth

  (add more liquid if desired)
• Salt and pepper
• 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

  drained and rinsed
• 1 cup corn
• Salt and pepper
• Guacamole
• Vegan sour cream
• Shredded vegan cheese

Instructions

• 1 Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and
  cook for about 5 minutes.
• 2 Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
• 3 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.
• 4 Heat pan on stove. Add olive oil
  [https://www.amazon.com/California-Olive-Ranch-Extra-Virgin/dp/B0876PPPCT?crid=1SU6K52P0R0L8&dib=eyJ2IjoiMSJ9._WlqGpjnF3460W8VXwzqlzIXAKs2urSuem3p_QKQZvyxVcM1womQrf_I2X3HZzHMLTN2mjOKLdrn6QcClyhCTl7zb6F3YRNM8Iwv0zBwA_NYVm3Rl3jzbesYp0BC25bX5eY8WUjyZWlMfAv3cjmg9lm7fMjUcs24cYSgs8BA8AmH3TqAbemZXMLvmSwJEkJmoK8XHQOvFag_Qb-MH5cG-kaWV789CZmiGWl3iJDISmD68CvE1SQr5b5drRzX4hS7LtyYqHJLZl-41s5w4oAHWmH1i0Yu1JEpZbVd7t15MeLh8v-w9uYMFSufyyGJSOjqnrJ1W7uP7-0fSQkNKnTwtdT392r5pM3WPJcg1W79Li2V3X_HwQAWeYRjtyOpfrZcnczLqEurP5LPH38Redx3tQ9QdEkDgKBEEKbsboVnZOm5F-5sB6wa8ARTOZSrF1BZ.aqEzEpvGzrxD_13xEVl1murs_FPsCjNgjMZFDl7BCNU&dib_tag=se&keywords=california+olive+oil&qid=1737480546&sprefix=california+olive+oil%2Caps%2C166&sr=8-8&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=8d83040810b1606cd802e7a11ddaadfc&language=en_US&ref_=as_li_ss_tl]
  and onions. Cook until translucent.
• 5 Add chopped red bell pepper and cook until slightly tender.
• 6 Add corn, black beans and ¼ cup of enchilada sauce. Cook for several minutes so
  that flavors combine and sauce cooks down slightly.
• 7 Add ¼ cup enchilada sauce to quinoa. Mix well. Assemble bowls with black bean
  mixture. Drizzle enchilada sauce on top of each bowl.

Nutrition Info