Quick and Easy Enchilada Skillet with Rice
On nights when you just want to make a "don't want to think about it" meal, make this delicious and healthy 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!