Quinoa and Veggie Enchilada Bowl

These vegan bowls contain pinto beans, quinoa cooked in enchilada sauce, spicy fajita veggies, and guacamole! They are a quick and tasty weeknight dinner!

 

Quinoa

1/2 cup dry quinoa

1 cup water

1 cup enchilada sauce (I use Trader Joe’s enchilada sauce!)

1/4 cup chopped green onions

1. Boil 1 cup of water in a pot
2. Add in the quinoa and let the quinoa fully cook for 15 minutes
3. Add in the enchilada sauce and let the quinoa cook in the sauce for 5 more minutes. Stir the sauce continuously to ensure the sauce doesn’t stick.
4. Top the cooked quinoa with chopped green onions

Beans

1 cup dry pinto beans

1 tablespoon taco seasoning

1 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon oregano

1. Wash and rinse the dry pinto beans
2. Fill the pot with beans up with warm water just above the beans, cover with a lid and let them soak overnight
3. Wash out the beans again and place them in a pressure cooker with all of the spices
4. Let the beans cook for 30 minutes
5. Remove them from the pressure cooker when finished, mash and stir thoroughly

Fajita Veggies

2 cups sweet peppers, sliced

1/2 medium red onions, diced

1 medium jalapeno, diced

2 cloves garlic, diced

1 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon oregano

salt

black pepper

1. Heat oil over medium on the stove
2. Add in garlic, onions, and jalapeno to the oil and sauté until the onions are translucent
3. Add in the cumin powder, red chili powder, oregano, and salt
4. Add in the sweet peppers and stir for 5 minutes until the peppers are fully cooked
5. Top the cooked vegetables with some freshly ground black pepper

Guacamole

1 large avocado

1/2 lime

1/4 cup chopped cilantro

1/4 cup diced red onion

salt

1. Mix all of the ingredients thoroughly

 

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