One Pot Spiced Black Bean Enchilada Bowl

1

In a large pot, heat 1 tbsp. oil over medium heat. Add onions and peppers and cook for 3-4 minutes, stirring frequently. Stir in tomato paste and seasonings (cumin, chili powder, garlic salt). Cook, stirring frequently, for 1 minute.

2

To the pot, add rice, black beans and 2 cups water. Season with salt and stir to combine. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for approximately 30 minutes, until rice is tender and water is absorbed.

3

Mix in tomatoes, green onion and shredded cheese when rice is finished cooking.

4

Divide black bean enchilada mixture evenly between bowls and top with desired toppings. Enjoy!

5

Substitutions: Completely plant-based? Substitute vegan sour cream and vegan shredded cheese. Swap green pepper for different veggies; mushrooms and zucchini would be good! Substitute basmati rice or quinoa for the brown rice – just remember to adjust cooking time as needed!

6

Optional Toppings: Sliced avocado, Lime wedges, Sour cream, Salsa.