Microwave Enchilada Bowl Quick (Print Version)
Satisfy cravings with a microwave enchilada bowl packed with fresh flavors, hearty ingredients, and quick prep.
# Components:
→ Base
01 - 1 cup cooked rice (white or brown)
→ Filling
02 - 1/2 cup canned black beans, drained and rinsed
03 - 1/2 cup frozen corn kernels
04 - 1/3 cup diced red bell pepper
05 - 1/4 cup diced red onion
→ Sauce
06 - 1/3 cup enchilada sauce (mild or medium)
→ Toppings
07 - 1/2 cup shredded cheddar cheese or Monterey Jack cheese
08 - 1/4 avocado, sliced
09 - 2 tablespoons chopped fresh cilantro
10 - 1 tablespoon sour cream (optional)
11 - 1 tablespoon sliced black olives (optional)
12 - Lime wedge, for serving
# Directions:
01 - Distribute the cooked rice evenly in a large microwave-safe bowl to form the base.
02 - Arrange black beans, corn kernels, diced red bell pepper, and red onion over the rice.
03 - Drizzle the enchilada sauce evenly across the layered filling.
04 - Top with shredded cheese, covering the ingredients evenly.
05 - Cover the bowl loosely with a microwave-safe lid or plate and microwave on high for 2 to 3 minutes. Stir the mixture gently after heating.
06 - Return the bowl to the microwave and heat for an additional 2 to 3 minutes or until contents are thoroughly hot and cheese is melted.
07 - Carefully remove the bowl from the microwave. Garnish with sliced avocado, chopped cilantro, sour cream, olives, and a squeeze of lime juice. Serve immediately.
# Expert Advice:
01 -
- Ready in under 20 minutes
- No oven required—easy clean-up
02 -
- Always check your enchilada sauce for gluten if you have sensitivities
- This dish contains dairy and avocado — double-check packaged ingredients for allergens
03 -
- Pre-chop veggies and store in the fridge for faster assembly
- Use microwave-safe dish covers to prevent spills and keep cleanup easy