Save A quick, hearty, and flavorful enchilada-inspired bowl made entirely in the microwave—perfect for busy weeknights or a satisfying solo meal.
This enchilada bowl has been my go-to whenever I need something filling, delicious, and fast. The convenience of making everything in one bowl without turning on the oven is simply unbeatable after a busy day.
Ingredients
- Cooked rice: 1 cup (white or brown)
- Black beans: 1/2 cup canned, drained and rinsed
- Frozen corn kernels: 1/2 cup
- Red bell pepper: 1/3 cup diced
- Red onion: 1/4 cup diced
- Enchilada sauce: 1/3 cup (mild or medium)
- Cheddar or Monterey Jack cheese: 1/2 cup shredded
- Avocado: 1/4, sliced
- Fresh cilantro: 2 tablespoons chopped
- Sour cream: 1 tablespoon (optional)
- Sliced black olives: 1 tablespoon (optional)
- Lime wedge: for serving
Instructions
- Layer Rice:
- In a large microwave-safe bowl, spread cooked rice evenly as the base.
- Add Veggies:
- Top rice with black beans, corn, bell pepper, and red onion.
- Add Sauce:
- Drizzle enchilada sauce over layered ingredients.
- Top with Cheese:
- Sprinkle shredded cheese across the top.
- Microwave (First Round):
- Cover bowl loosely with a microwave-safe lid or plate. Microwave on high for 2 to 3 minutes, then stir gently.
- Microwave (Second Round):
- Microwave for an additional 2 to 3 minutes until hot and cheese is melted.
- Finishing Touches:
- Carefully remove bowl from microwave. Add avocado slices, cilantro, sour cream, olives, and a squeeze of lime juice on top. Serve immediately.
Save My family loves customizing their bowls with different toppings, and it’s fun letting everyone choose exactly what they want. It’s a lively weeknight tradition that makes dinner feel special even when we’re short on time.
Variations
Add cooked shredded chicken or ground beef for a protein boost, or try pinto beans and jalapeños for extra heat. Cauliflower rice works wonderfully if you’re looking for a lower-carb bowl.
Serving Suggestions
Serve with a crisp Mexican lager or a sparkling water with lime for the perfect refreshing pairing. This bowl also makes a tasty lunch or late-night snack.
Allergen Notes
If you or a loved one have dairy or avocado sensitivities, omit cheese, sour cream, or avocado as needed. Confirm ingredient labels to ensure they are gluten-free and allergen-safe.
Save This meal is proof that great comfort food can be ready in minutes. Don’t forget to finish with fresh lime juice for a burst of flavor!
Recipe FAQ
- → Can I use brown rice instead of white?
Yes, both brown and white rice work well as a base. Adjust microwave time if rice is cold or dense.
- → How do I add protein to this bowl?
For extra protein, add cooked shredded chicken or ground beef with the beans before microwaving.
- → Is the dish gluten-free?
It can be gluten-free if you choose enchilada sauce that doesn’t contain gluten; check labels carefully.
- → What substitutions can I make for beans?
Pinto beans or even chickpeas are good alternatives. You can also add more veggies or jalapeños for spice.
- → How should leftovers be stored?
Cool completely, cover, and refrigerate for up to 2 days. Reheat in the microwave until hot.
- → What toppings pair well with this bowl?
Sliced avocado, fresh cilantro, lime, sour cream, and olives add color, texture, and flavor.