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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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


  • 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.


  • 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.


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.