Veggie Enchilada Bowls

Veggie Enchilada Bowls. Both flavor and veggie-packed, these bowls may just become your weekly go-to meal! Prepping in advance makes them a quick and convenient weekday dinner. Switch things up and top sweet potatoes, rice or quinoa with the filling for a satisfying substitution, or serve right in a spaghetti squash "bowl" like I do!

Happy New Year! I had every intention of posting earlier this week, but wound up taking an extended break. {Meaning, I actually fell asleep while writing this post and missed the "work while Cole naps" window due to my own unplanned snoozing. I never nap so my body must have really needed it.}

Anyway, the new year has officially begun and, once again, I feel like someone fired the metaphorical starting pistol and the race is on. So far, I already have a bridal shower, baby shower, wedding, blogging conference and college graduation on the books... and that's all before June. In the second half of the year, I have to plan and execute a bridal shower and bachelorette party for my little sister and attend her wedding as her matron of honor. And that's all before Thanksgiving! I am grateful that, so far, the year is filled with the promise of so many joyful events. However, I am also already exhausted thinking about it all. Maybe that was the reason for the unexplained nap.

Meanwhile, daily life goes on with chores and child-rearing and deadlines. "Adulting", as they call it, never ends.

Luckily for me, my line of work requires mandatory kitchen time, so I'm rarely tempted to "drive thru" or call in dinner, which helps with plans for cleaning up the diet after holiday indulgences. {Let me reword that; I'm plenty tempted, but usually have food and ingredients on hand to thwart any fast food seduction.} However, I realize that most people lack the time and energy to whip up something healthy and satisfying at the end of the day, which is why resolutions for weekly meal prepping are probably at their highest at the start of the new year. {Ironically, I rarely prep things in advance, so meal planning doesn't really work for me. Do what works for you!}

These Veggie Enchilada Bowls can come together in minutes with pre-prepped ingredients {and the help of store bought, bottled enchilada sauce, if you choose}, or within 30 minutes if you're making them completely from scratch the day you eat them. The flavorful "filling", which I barely adapted from one of my favorite veggie enchilada recipes that I've used for years, can be used in traditional enchiladas or atop spaghetti squash, baked sweet potato, or rice {or quinoa} for a "bowl-style" meal.

Swap out the veggies I used for whatever you have in your fridge or for whichever ones you prefer. Make your bowls truly customizable by setting out some "taco bar" toppings such as pickled jalapenos, plain yogurt {or sour cream}, pico de gallo or sliced avocado and you'll have happy eaters all around the table!

Is healthier eating part of your goals for 2017? Do you usually stick to your plans and resolutions?

Either way, I hope you enjoy these as much as I do!

Veggie Enchilada Bowls

The Kitchen Prep

Veggie Enchilada Bowls. Both flavor and veggie-packed, these bowls may just become your weekly go-to meal! Prepping in advance makes them a quick and convenient weekday dinner.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Lunch, Main Course

Cuisine American

Servings 2 servings

Ingredients

  

• 1 cup chopped onion
• 1 garlic clove minced
• 1 cup chopped green bell pepper
• 1 cup corn {frozen canned or fresh}
• ½ teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika {or chipotle powder if you prefer some spice}
• 1 cup frozen chopped spinach {or 2 cups fresh}
• 1 can black beans drained
• ½ cup shredded Mexican blend cheese divided
• 2 pre-baked spaghetti squash* halved
• 2 tablespoons store bought enchilada sauce
• Optional Toppings: Plain yogurt pickled jalapenos, pico de gallo, chopped cilantro, etc.

Instructions

 

• In a large pan, heat 1-2 tablespoons of olive oil over medium-high heat. Add onion and green pepper to the pan and cook, stirring often, for about 3-4 minutes or until softened. Add garlic and cook for another minute or so.
• Add corn, salt, cumin and paprika {or chipotle powder} and mix to incorporate. Cook for about 2 minutes. {If the pan starts to dry out, add about ¼ cup water.}
• Add black beans and frozen spinach, stirring gently until the spinach is no longer frozen.
• Remove pan from heat and stir in a heaping ¼ cup of shredded cheese. Set aside.
• Meanwhile, heat the pre-baked spaghetti squash {or sweet potato or whatever starch you're using}. Fluff up the inside of the spaghetti squash with a fork.
• Scoop a heaping helping of veggie filling on top of each half of spaghetti squash, then top each with a sprinkle of remaining cheese and a drizzle of enchilada sauce. Garnish with desired toppings.

Notes

To pre-bake spaghetti squash, simply cut a whole spaghetti squash in half {carefully so you don't lose a finger}, scoop out the seeds and rub the inside with olive oil. Sprinkle with sea salt and place cut side down on a foil-lined baking pan in a 400 degree oven. Cook for about 20-30 minutes depending on the size of the squash. {It should be knife-tender when cooked through.} Alternatively, serve over a baked sweet potato, rice or quinoa.