Meatless Monday: Fill up your plate with a vegetarian cheesy enchilada rice skillet

0

By: Bailey Brouwer
bbrouwer@flavor574.com

This is the easiest enchilada you will ever make; no rolling in a tortilla shell, just put it on your plate and dig in. And, like every Meatless Monday recipe, this dinner can be enjoyed by vegetarians.

CHEESY ENCHILADA RICE SKILLET

From Damn Delicious

Ingredients:

  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup canned corn, drained
  • 1 cup can black beans, drained and rinsed
  • 3/4 cup mild enchilada sauce
  • 1/2 cup mild green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped cilantro leaves

Directions:

  1. In a large sauce pan with 1 1/2 cups of water, cook rice according to package directions and then set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic, onion and bell pepper and cook stirring frequently. Cook until onions have become translucent, about 2 to 3 minutes.
  3. Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until heated throughout and combined well, about 2 to 3 minutes. Add salt and pepper to taste.
  4. Remove from heat and top with cheese.Cover until completely melted, about 2 minutes.
Bailey Brouwer is an intern at Flavor 574 and is currently a student at Elkhart Memorial High School.
(Visited 9 times, 1 visits today)