Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 cup corn
  • 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)
  • 1/4 cup low sodium vegetable broth ((add more liquid if desired))
  • Guacamole
  • Vegan sour cream
  • Shredded vegan cheese

Instruction

  • Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
  • 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.
  • Heat pan on stove. Add olive oil and onions. Cook until translucent.
  • Add salt and chopped red peppers. Cook until crisp tender*.
  • Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
  • Add 1/4 cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl.