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Vegan Enchilada Rice in a white bowl, topped with sliced avocado and has a spoon in it.

Vegan Green Enchilada Rice

  • Author: Christin Gillespie
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

Vegan Green Enchilada Rice is just as flavorful as enchiladas, but healthier and quicker to make. Featuring fresh vegetables, cauliflower rice, green enchilada sauce, and pinto beans. This vegan enchilada rice recipe is a tasty meal that is on the table in 30 minutes.


Ingredients

Scale

Always opt for organic ingredients.

  • 1 tsp avocado oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 (10-oz) package frozen cauliflower rice
  • 1 (15-oz) can pinto beans
  • 1 cup low-sodium vegetable broth
  • 1 cup green enchilada sauce
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Sea salt & black pepper, to taste
  • 2 tbsp lime juice
  • ½ cup fresh cilantro, chopped

OPTIONAL TOPPINGS

  • Avocado
  • Fresh cilantro

Instructions

  1. Sauté. Heat oil in a medium sized pot, add the onion, bell pepper, and garlic. Sauté for 5 minutes. Stir in spices and cook for 1 more minute, until fragrant.
  2. Cook. Add the cooked cauliflower rice, beans, broth, and enchilada sauce. Cook over medium-low heat for 20 minutes, or until the broth and enchilada sauce has thickened a bit. Remove from heat and stir in the chopped cilantro and lime juice.
  3. Serve. Divide between bowls. Garnish with additional cilantro and sliced avocado, if desired. Enjoy!

Notes

Organic Beans: Pinto or black beans both pair deliciously with this enchilada rice bowl.

Organic Vegetables: Use your favorite type of bell pepper – green, orange, red, or yellow!

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Organic Enchilada Sauce: Green or red enchilada sauce both work great for this Mexican dish or even salsa verde.. My favorite brand is Siete Foods.

Storing & Reheating. Transfer enchilada rice to an air-tight glass container in the refrigerator for up to 5 days. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating. To reheat, simply transfer the enchilada rice to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Keywords: vegan enchilada rice, enchilada rice, green enchilada sauce