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Make Ahead Enchilada Lunch Bowls

She Likes Food
  • 50 minutes
  • Serves 4

INGREDIENTS

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 ounce can

enchilada sauce

1 cup

shredded cheese, I used non-dairy cheese in this recipe

1 tsp

olive oil

1 tsp

ground cumin

1 tsp

paprika

1 tsp

garlic powder

3/4 tsp

salt

1/4 tsp

black pepper