These enchilada bowls can be made ahead so you’ll have lunch or dinner ready when you’re feeling “hangry.”
They also make for a delicious vegetarian and gluten free dinner that can be thrown together rather quickly and with items that I always have on hand in my pantry.
- 1 red pepper, diced
- 1 small zucchini, diced
- 1 small summer squash, diced
- ½ small onion, diced
- 1 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 6 corn tortillas, chopped up
- 1 (19 oz) can enchilada sauce
- 1 cup shredded cheese (I used half cheddar and half jack)
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Pre-heat oven to 375 F. Heat a large skillet over medium heat and add the olive oil and all the veggies. Cook veggies until softened, 5-7 minutes. Next, add the black beans and all the spices. Stir and cook for another 2 minutes to warm through.
Assemble the bowls in a small (3-4 cup) oven safe glass dish*. For each bowl, add 2 tablespoons enchilada sauce to the bottom and then top with ½ cup veggie mixture, ¼ cup chopped corn tortillas, 1-2 tablespoons cheese and then 2 more tablespoons enchilada sauce. Repeat once more ending with a layer of cheese on top. It's easiest of you fill all the bowls at the same time.
Place bowls on a large baking sheet and stick in the oven until cheese is melted and enchiladas are bubbly, about 20 minutes. Remove from oven and let cool before placing lids on top and refrigerating until needed.
To re-heat: Microwave for about 2 minutes or bake at 375 degrees F for 20 minutes.
*If you don’t have 4 small oven safe dishes you can just use an 8 inch baking dish and and section it into 4 portions after cooking it. Just double the amounts of everything for each layer.