Enchilada Bowl

Enchilada Bowl

with toppings

You can make the rice, beans, cheese, & salsa in this recipe before & freeze them in portion sizes for how many you will serve.

Then on Thursday, you can take them out & put them in the fridge to defrost.

Then on Friday, this dish becomes very easy to layer & bake, which makes preparation day easy & special, looking forward to the Sabbath.

Make: Simply Rice
Click Picture

Make:

Pinto/Black Beans

Make:

Cashew/Almond Cheese Sauce
(with cashews)

Make:

Salsa

Preheat oven at 350º

Layer (spreading out in pans):
1/4 c of the Salsa
1/2 of a large or 1 small frozen whole grain flour,
corn or rice tortilla, thawed
1/4 c of the Simply Rice
1/4 c of the Pinto/Black Beans
1/4 c fresh or frozen corn, thawed
1/2 c of the Cashew/Almond Cheese Sauce
1/2 c of the Salsa
1/4 c water (to keep top moist)
in individual 5x8 glass pans or adjust to whatever kind & size of pan you want.

With the back of a spoon, pat down, swirl & smooth the top of the Enchilada Bowls.

Bake uncovered at 350º for 45 min.

Serve plain or top with all or any combination:
1 c chopped lettuce
1/4 c diced tomatoes
1/4 c diced red bell peppers
1 T finely sliced green onions
1/2 of a sliced & salted avocado

Can serve with:
tortilla chips

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