Vegetarian Enchilada Bowls
Vegetarian Enchilada Bowls. Veggie burgers + cheesy quinoa and peppers smothered in enchilada sauce and topped with greek yogurt and pico de gallo!
Servings: 4 people
- 1 (10 oz) box Dr. Praeger’s Black Bean Quinoa Veggie Burgers (4 burgers)
- 1/2 red onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup quinoa rinsed
- 1 3/4 cups water
- 1 cup shredded Mexican style cheese optional
- salt and pepper to taste
Heat large saucepan over medium heat.
Once hot, stir in red onion and peppers.
Cook for 5 minutes, stirring often.
Stir in quinoa and water.
Bring to a boil, then lower heat to low.
Cover and simmer for 10-15 minutes, or until all the water has evaporated.
Uncover and fluff quinoa with a fork.
Stir in salt, pepper, and cheese.
Divide quinoa evenly into four separate bowls.
Top with veggie burgers.
Smother with enchilada sauce, greek yogurt, and pico de gallo.
*Make this gluten free: check labels on your enchilada sauce
*Make this vegan: omit cheese and greek yogurt
Serving: 1bowl | Calories: 415kcal | Carbohydrates: 42g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 584mg | Potassium: 635mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1325IU | Vitamin C: 66.1mg | Calcium: 328mg | Iron: 4.1mg