Black Bean Tortilla Enchilada Rice Bake
This Black Bean Tortilla Enchilada Rice Bake is a one-pot vegan dinner that is packed with veggies, rice, beans, corn salad and crispy tortillas.
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 bell peppers diced
- 1 jalapeño diced
- 1 yellow onion diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 6 ounces soyrizo crumbled
- 1 15-ounce can black beans drained and rinsed
- 12 ounces red enchilada sauce
- 2 cups broth I used vegan chicken broth
- 1 cup white rice dry
- 1/2 lime juiced
- 4 corn tortillas cut in quarters
- avocado, green onion, cilantro chopped, for serving
FOR THE CORN SALAD
- 2 cups corn I used thawed, frozen corn
- 4 ounces vegan cream cheese
- 2 tablespoons non-dairy yogurt unsweetened
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 lime juiced
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in an oven-safe stock pot over medium heat. Add the veggies & dry seasonings and cook down for 3-5 minutes, or until the veggies are tender. Add the soyrizo and cook for another 3 minutes.
- Pour in the beans, enchilada sauce & broth and bring to a boil. Add the rice, stir to combine, cover and turn the heat to low. Simmer for 15 minutes.
- Meanwhile, combine all of the corn salad ingredients in a bowl.
- Remove the lid from the stock pot and the lime juice and stir. Gently press the tortillas into the top of the rice. Spoon the corn salad over the tortillas, being sure to add some in between the tortillas. Place in the oven for 15 minutes. Turn the oven to broil and cook for another 2 minutes, or until the top gets nice and crispy. Remove from the oven.
- Top with avocado, cilantro & green onions and serve.
Video
Nutrition
Calories: 376kcal | Carbohydrates: 54g | Protein: 14g | Fat: 14g