Ingredients:
1 tbsp olive oil
1/2 onion, diced
1 red bell pepper, diced
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
3/4 cup red enchilada sauce
1 cup black beans
1 cup corn
1/2 cup fire-roasted diced tomatoes
2 cups baby spinach
Salt and pepper
Juice of 1/2 lime
Optional toppings:
Avocado, chopped cilantro, sliced green onions, fresh jalapeño, and a dollop of plain unsweetened plant-based
yogurt
INSTRUCTIONS
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, until softened. Stir in the garlic, chili powder, and cumin, and cook for 30 seconds, until fragrant. Add the enchilada sauce, black beans, corn, and fire-roasted diced tomatoes. Bring to a gentle simmer and cook for 5–10 minutes, stirring occasionally, until heated through. Stir in the baby spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper to taste, then stir in the lime juice. Serve hot, topped with your choice of toppings. Tip: Enjoy over brown rice or quinoa for a heartier meal or over cauliflower rice for a lighter option.
