Enchilada Bowl Recipe
cilantro lime rice, fajita vegetables, enchilada sauce, 3 cheese blend, guacamole, cotija cheese
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Ingredients
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Cilantro Lime Rice
Fajita Vegetables
Enchilada Sauce
Cheese Blend and Toppings
Method
Cilantro Lime Rice
- 1
Cook the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and water is absorbed.
- 2
Fajita Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion.
- 4
Season the Vegetables
Sprinkle the ground cumin, chili powder, and salt over the vegetables. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. Remove from heat and set aside.
Enchilada Sauce
- 5
Prepare the Sauce
In a medium saucepan, combine the canned tomato sauce, chili powder, ground cumin, garlic powder, onion powder, and salt. Stir well to combine.
- 6
Simmer the Sauce
Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. Adjust seasoning to taste.
Assemble the Enchilada Bowl
- 7
Layer the Ingredients
In a serving bowl, start with a base of cilantro lime rice, add a generous portion of fajita vegetables on top.
- 8
Add Sauce and Cheese
Pour the enchilada sauce over the vegetables and then sprinkle the three cheese blend evenly on top.
- 9
Finish with Toppings
Top with a dollop of guacamole and sprinkle crumbled cotija cheese over the entire bowl. Serve immediately.