This is such a yummy Mexican dish! You can add tortillas or a handful of tortilla chips to add crunch. I've even made this dish vegetarian by using low sodium vegetable broth and leaving out the chicken. It's so flavorful and satisfying that I didn't even miss the chicken! A great way to have a meatless meal! As in any recipe you can also add whichever vegetables you like or have on hand- an ingredient list is a guideline, so go crazy with whatever vegetables you've got!
This particular combination of vegetables & beans provides a great source of vitamin A, vitamin C, fiber, and potassium.
This particular combination of vegetables & beans provides a great source of vitamin A, vitamin C, fiber, and potassium.
Rice: 1 cup brown rice 1/4 cup chopped cilantro 1 Tbsp lime juice salt to taste Filling Ingredients: 1 Tbsp canola oil 1/2 cup chopped yellow onion 2 cloves minced garlic 1 jalepeno, seeded & diced (optional) 4 cups diced sweet potato (about 1 1/2-2 medium) 1 bell pepper 1 medium zucchini squash 1 tsp salt 1/2 tsp black pepper 1 (15 oz) can low sodium black beans, rinsed & drained 2 cups green enchilada sauce (see recipe below!) 2-3 cups cooked chicken 1 1/2 tsp ground cumin 1 1/2 tsp oregano Cayenne pepper to taste 1/2 cup shredded Monterey Jack cheese 1/4 cup chopped cilantro | 1. Cook rice according to it's cooking instructions. 2. After it's cooked, add lime juice, salt, and cilantro 1. Heat oil over medium heat, add onion, garlic, and jalepeno. Cook for 5 minutes. 2. Stir in sweet potato, pepper, zucchini, and salt. Cook for 15-20 minutes or until sweet potato is tender, stirring occasionally. 3. Stir in beans, chicken, enchilada sauce. Bring to simmer. 4. Add spices, and stir. Finally add cheese and allow to melt. Top rice with burrito filling, salsa, avocado, and extra lime are great toppings to this burrito bowl! |
Enchilada Sauce: 1 Tbsp canola oil 1/2 cup finely chopped onion 1-2 garlic cloves, finely minced 3 Tbsp flour 1/2 tsp cumin 1/2 tsp oregano 1/4 tsp salt 1/4 tsp black pepper 1 1/2 cups low-sodium chicken broth 1 medium jalepeno, seeded and diced (optional) | 1. In medium saucepan, heat oil over medium heat. Add onion & garlic then cover. Cook for 5-6 minutes, stirring occasionally. 2. Whisk in flour, and cook 2-3 minutes, stirring constantly. 3. Gradually add broth, continuing to whisk out lumps. 4. Add remaining ingredients, bring to boil. Reduce heat to low, simmer for 30 minutes, stirring occasionally. Sauce should thicken slightly. 5. Add spices, then blend in blender until desired consistency. Sauce can be used immediately or frozen for up to a couple months. |
Calories: 449 Fat: 18g Saturated fat: 5g Sodium: 312 Fiber: 9g