Microwave Enchilada Bowl Quick (Printable)
Hearty enchilada bowl featuring beans, rice, cheese, and fresh toppings, ready fast for a filling solo meal.
# Ingredient List:
→ Base
01 - 1 cup cooked white or brown rice
→ Filling
02 - 1/2 cup canned black beans, drained and rinsed
03 - 1/2 cup frozen corn kernels
04 - 1/3 cup red bell pepper, diced
05 - 1/4 cup red onion, diced
→ Sauce
06 - 1/3 cup enchilada sauce, mild or medium
→ Toppings
07 - 1/2 cup shredded cheddar or Monterey Jack cheese
08 - 1/4 avocado, sliced
09 - 2 tablespoons fresh cilantro, chopped
10 - 1 tablespoon sour cream (optional)
11 - 1 tablespoon black olives, sliced (optional)
12 - 1 wedge lime, for serving
# Steps:
01 - Spread the cooked rice evenly across the base of a large microwave-safe bowl.
02 - Distribute black beans, corn kernels, diced red bell pepper, and red onion over the rice.
03 - Pour the enchilada sauce evenly over the layered contents.
04 - Sprinkle shredded cheese over the top of the mixture.
05 - Cover bowl loosely with a microwave-safe lid or plate and microwave on high for 2 to 3 minutes.
06 - Carefully stir ingredients, then microwave for another 2 to 3 minutes until heated through and cheese has melted.
07 - Remove the bowl from the microwave with care, as it will be hot.
08 - Top with sliced avocado, chopped cilantro, sour cream, sliced black olives, and a squeeze of lime juice. Serve immediately.
# Expert Advice:
01 -
- Uses only one bowl for almost no clean-up
- Ready from pantry to table in under 20 minutes
- Packed with vegetables and fiber for a filling meal
- Customizable with whatever toppings you love most
02 -
- Rich in protein and fiber thanks to black beans and veggies
- Extra friendly for meal-prep and quick clean-up nights
- Easily adaptable for vegan or meaty versions
03 -
- Dry your black beans well before adding so you do not water down the sauce
- Grate your own cheese for best melting power
- Always have a lime on hand for finishing The bright acidity makes all the difference