Servings: 6 Prep time: 10 min Cooking time: 20 min
1 Tbsp olive oil
1 medium red onion, diced
1 stalk celery, diced
4 cloves garlic, minced
1 bell pepper, diced
1 1/2 cups cooked brown rice (we suggest using pre-cooked, frozen brown rice)
2 cups cooked black or kidney beans, low sodium (or 2, 15-oz cans)
15-oz can fire roasted diced tomatoes
2 cups low sodium vegetable broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 1/4 cups enchilada sauce (look for a brand with <300 mg sodium per serving)
1/3 avocado to garnish each serving
cilantro for garnish (optional)
Drain and rinse beans, if using canned beans. Set aside.
Prepare veggies: dice onion, celery and bell pepper. Mince garlic.
Set a medium-sized pot on medium heat. Add olive oil, veggies and garlic and sauté for 5 minutes.
Add cooked rice and beans, tomatoes, vegetable broth, spices and enchilada sauce. Stir and reduce heat to medium-low. Cook for 10 minutes, giving it a stir to prevent sticking to the pot.
Remove from heat and cover with a lid, letting it rest for 5 minutes to thicken up.
Serve with 1/3 avocado. Add a sprinkle of cilantro, if desired.
This recipe can be served as a solo dish, or paired with your preferred lean protein.
Recipe adapted from The Simple Veganista