On nights when you just want to make a “don’t want to think about it” meal, make this delicious and healthy enchilada skillet!
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I’m all about quick, easy, and healthy dinners; this is the perfect recipe for that combo! This meal has it all: fiber, fat, protein, and carbs. Made with sauteed veggies, beans, cheese, brown rice, and avocado, it’s nutritious and comfort in a bowl. With minimal prep and easy cleanup, you’ll have a healthy and tasty family-friendly meal on the dinner table in no time!
I’ve made versions of this meal many times, but the difference this time is that I added enchilada sauce. I love verde sauce, but red enchilada sauce would also taste fabulous in this dish.
And although this meal is vegetarian, you could certainly add chicken or ground meat for even more flavor and protein. I love topping this dish with avocado, jalapeno, a little greek yogurt, and cilantro. You’ll love how easy this meal comes together for busy weeknights!
Quick and Easy Enchilada Skillet with Rice
Ingredients
- 1/2 yellow onion, diced
- 1 large red bell pepper, diced diced
- 1 15 ounce can of pinto or black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup frozen cauliflower rice
- 1 cup frozen corn
- 1 tbsp garlic powder
- salt to taste
- 1 tbsp extra virgin olive oil
- 1 8 ounce package of green enchilada sauce I like simply organic
- 1 cup shredded cheese I use white cheddar
- 1 ripe avocado, diced
For Garnish
- sliced jalapenos
- cilantro
- greek yogurt or sour cream
For Rice
- 1 cup rice, cooked according to the package
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- pinch of salt
Instructions
- Add the rice to a pot with 1/2 tbsp of olive oil, 1/2 tsp of garlic powder, and a little salt, and cook according to the package.
- While the rice is cooking, heat the olive oil in a large skillet and add your diced onions and red bell peppers. Season with garlic powder and salt and let cook stirring occasionally for about 8 minutes or until the veggies are soft.
- Add in your beans, riced cauliflower, and frozen corn, and saute another few minutes. Then add in the enchilada sauce and let simmer for 5 min.
- Remove the skillet from heat, and add your cooked rice and shredded cheese to the pan.
- Divide into bowls and serve topped with avocado, greek yogurt or sour cream, cilantro, and jalapenos. Enjoy!
