Enchilada Rice and Beans

Servings: 6 Prep time: 10 min Cooking time: 20 min

Ingredients

• 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)

Directions

1. Drain and rinse beans, if using canned beans. Set aside.

2. Prepare veggies: dice onion, celery and bell pepper. Mince garlic.

3. Set a medium-sized pot on medium heat. Add olive oil, veggies and garlic and sauté for 5 minutes.

4. 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.

5. Remove from heat and cover with a lid, letting it rest for 5 minutes to thicken up.

6. Serve with 1/3 avocado. Add a sprinkle of cilantro, if desired.

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Notes:

• This recipe can be served as a solo dish, or paired with your preferred lean protein.

• Recipe adapted from The Simple Veganista

Enchilada Rice and Beans

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