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Lean ground red meat, brown rice, shaded beans and greens simmered in a toothsome broth of enchilada sauce and spices get a hearty, yet nutritious all-in-one dinner.
We’re eating healthified enchiladas with a spoon lately and it will furthermore became your current favorite methodology of eating this Mexican traditional. I will even will let you in on the BEST allotment of this recipe – or no longer it’s all made in ONE pot. Less dishes = less neat-up time = more Bravo watching from my sofa = contented food blogger.
In its place apart of wrapping the core enchilada substances in a corn tortilla, we’re appropriate throwing the corn true in the combine with the “filling”. Though you continue to own the liberty of wrapping this mixture up in a tortilla, topping it with a Mexican cheese mix and baking it unless the cheese forms a gooey blanket over the enchilada.
Right here is the obedient kid-tremendous recipe to whip up on a busy week-night. It requires very slight prep work and is resplendent low maintenance once the whole substances delivery simmering. In its place apart of red meat, you may maybe maybe maybe maybe maybe furthermore order ground turkey, ground or pulled hen, or travel the meat out entirely will own to it is advisable travel vegetarian. Whereas you happen to attain resolve to travel over the meat, I’d counsel swapping the brown rice for quinoa to get an further kick of protein.
The one thing I treasure about Mexican food is it is SO easy to loosen up without skimping on flavor. I repeatedly order brown rice or quinoa when recipes demand a grain, and strive so that you can add as many additional greens as attainable. Between the brown rice, shaded beans, corn and sautéed greens, these bowls are packed with fiber and ended up being very filling. Served with a aspect salad, they made the obedient lunch or dinner!
Whereas you happen to were following my weblog for any amount of time now, you may maybe maybe maybe maybe maybe furthermore own seen my tendency to be fair a slight overzealous with toppings. No exception here. BUT I want to counsel using 2% elephantine easy Greek yogurt (in place of sour cream), sliced inexperienced onion, chunks of avocado and a splash of freshly squeezed lime juice. They had been appropriate the icing on the cake. Err, the salted rim on the margarita? You tackle my drift.
Obtain ready for this Mexican fiesta for your mouth.
Pork Enchilada Bowls
Makes ~8 cups. Serves 4-5
- 1 lb lean ground red meat
- ½ yellow onion, finely diced
- 1 inexperienced bell pepper, finely diced
- 1 15-oz.can lowered-sodium shaded beans, drained
- 1 15-oz.can candy corn, drained
- 1 10-oz.can enchilada sauce
- 2 tablespoon lowered-sodium taco seasoning
- 2 cups lowered-sodium hen broth
- 1 15-oz.can diced tomatoes with inexperienced chilies
- 1 cup brown rice, raw
- 1 tablespoon further virgin olive oil for cooking
- Optional toppings: 2% elephantine Greek yogurt, chopped avocado, inexperienced onion
- In a obedient skillet or pot, heat olive oil over medium heat. Add onion and bell pepper and sauté ~5 minutes, unless softened. Add ground red meat and taco seasoning. The utilization of a spatula, destroy red meat into exiguous devices while it browns, ~4-5 minutes.
- Add enchilada sauce, hen broth, diced tomatoes and rice. Bring to a boil after which slash abet heat to low (~level 2-3 for your range). Simmer, covered, for 50-60 minutes, unless rice is cooked.
- Fetch away lid and add shaded beans and corn. Prance to combine and let simmer, uncovered, for an additional 5 minutes. Ladle into bowls and high with toppings of option. Ride!
Food regimen Information per Serving (~1.5 cups)
Calories: 405; Whole Beefy: 9 gm; Saturated Beefy: 3.5 gm; Cholesterol: 50 mg; Sodium: 680 mg; Carbohydrates: 54 gm; Fiber: 8 gm; Sugar: 10 gm; Protein: 28 gm