Description
A delicious Mexican inspired make ahead lunch!
Ingredients
Scale
- 1 red pepper, diced
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1/2 small onion, diced
- 1 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 6 corn tortillas, chopped up
- 1 (19 oz) can enchilada sauce
- 1 cup shredded cheese, I used non-dairy cheese in this recipe
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat oven to 375 F. Heat a large skillet over medium heat and add the olive oil and all the veggies. Cook veggies until softened, 5-7 minutes. Next, add the black beans and all he spices. Stir and cook for another 2 minutes.
- Assemble lunch bowls in a small (3-4 cup) oven safe pyrex dish*. For each bowl, add 2 tablespoons enchilada sauce to the bottom and then top with 1/2 cup veggie mixture, 1/4 cup chopped corn tortillas, 1-2 tablespoons cheese and then 2 more tablespoons enchilada sauce. Repeat once more ending with a layer of cheese on top. It’s easiest of you fill all the bowls at the same time.
- Place bowls on a large baking sheet and stick in the oven until cheese is melted and enchiladas are bubbly, about 20 minutes. Remove from oven and let cool before placing lids on top and refrigerating until needed.
- To re-heat: Microwave for about 2 minutes or bake at 375 for 20 minutes.
Notes
*If you don’t have 4 small oven safe dishes you can just use an 8 inch baking dish and and section it into 4 portions after cooking it. Just double the amounts of everything for each layer.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch, Make Ahead, Gluten Free, Vegetarian, Vegan
Nutrition
- Serving Size: 1 lunch bowl
- Calories: 701
- Sugar: 9 g
- Sodium: 1788 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 131 g
- Fiber: 24 g
- Protein: 28 g