Vegan Burrito Bowl Enchiladas

 

I’ve been seeing so many Cinco de Mayo commercials on TV lately that I was brain-washed, I mean, inspired to make a festive recipe to celebrate with! Of course, once I came up with the idea, I couldn’t contain myself and had to try making it early. And then I loved it so much (and Nate ate them all in .25 seconds) that I had to make them again! So that was the incredibly long version of saying they’re a hit and I absolutely love this recipe 🙂

 

Vegan Burrito Bowl Enchiladas

Vegan Burrito Bowl Enchiladas

 

We already know how much I love Mexican food. Especially burrito bowls. Take me to Chipotle any day and I will devour the whole deal (and you know there better be a huge pile of guac involved). I actually make homemade burrito bowls on a  semi-regular basis at home (strangely enough, I don’t think I’ve posted one) and that tends to mean we have Tupperwares full of leftover brown rice in the fridge, also on a semi-regular basis. So when it came to making these enchiladas, I channeled my inner Chipotle, as well as my leftover-loving self, to create the most delicious enchiladas I’ve ever had. I apologize in advance for all the hyperbole.

Here’s the deal: you basically whip up a veggie burrito bowl, add some salsa and mix it all together, stuff it in a tortilla, and smother it in enchilada sauce. Is it just me or is anyone hungry AGAIN? Yes, that easy. And you bet they’re full of flavor. You can absolutely tweak this recipe to your liking, based off what you prefer in your burrito bowl, but I must say, this combo is fabulous. I used Gimme Some Oven’s recipe for her homemade red enchilada sauce, but added a few tablespoons of tomato paste just to add a little tomato-y flavor (which I love so much). Totally worth making your own sauce by the way. And much easier than you’d ever imagine. I’ve also used Oh She Glow’s easy enchilada sauce from her book in the past as well and it’s equally as amazing.

 

Vegan Burrito Bowl Enchiladas

 

So here’s to yummy veggie-filled food at your Cinco de Mayo gathering this year! You’ll find me devouring another batch of these with a pitcher of this on the side. If you’re looking for any more Mexican-themed recipes, check out some of these oldies-but-goodies (oh, and pop back on Friday for a special post, wink, wink):

Falafel Tacos with Avocado Sriracha Cream

Roasted Vegetable Tacos

Texas Caviar Couscous

Crispy Baked Avocado Tacos

Spicy Roasted Potato Burrito Bowl

Stuffed Avocados with Black Bean Cilantro Rice

 

Vegan Burrito Bowl Enchiladas

Vegan Burrito Bowl Enchiladas

Prep time 25 minutes
Cook time 20 minutes
Total time 45 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 2 tablespoons olive oil
  • 1/2 green pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 handful of baby spinach
  • 1 cup black beans
  • 1 1/2 cup brown rice, cooked
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 cup salsa
  • 7-8 tortilla (I used whole wheat)
  • 1 batch (or can) of enchilada sauce
  • optional: avocado slices, fresh cilantro

Note

I used the homemade enchilada sauce from gimme some oven

Directions

for the burrito bowl filling
Step 1
Preheat the oven to 350 degrees. Begin by heating a large skillet with olive oil, then adding onions and peppers. Sauté on medium heat for 8-10 minutes, or until golden and tender. Add in the sliced zucchini and spinach, and cook for an additional 2-3 minutes.
Step 2
Once the zucchini is tender and the spinach is wilted, add in the black beans, cooked brown rice, and spices. Stir all the ingredients together, then add in the salsa and stir one last time.
for the enchiladas
Step 3
Coat the bottom of a baking dish with a small amount of the enchilada sauce. Begin to make your enchiladas by placing a tortilla on a plate, topping it with a dollop of enchilada sauce, and a large spoonful of the burrito bowl filling. Roll up the tortilla and place it in the baking sheet. Repeat until the baking sheet is filled.
Step 4
Pour the rest of the enchilada sauce over the tortillas and bake for 20 minutes. Garnish with avocado and fresh cilantro, if desired.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

    • Thanks Liv! Definitely add it to your list to try soon. And they were surprisingly SO easy!

Leave a Reply

Your email address will not be published. Required fields are marked *