Vegan Red Enchilada Rice

Last Updated on December 13, 2023 by Christin Gillespie

Wanting homemade enchiladas, but don’t have the time to prepare? This Vegan Red Enchilada Rice recipe is for you! A combination of all the enchilada staples in one pot. It’s flavorful, just like enchiladas, but lighter and easier to make. All that is required is 30 minutes and vegan enchiladas are served.

Growing up, I ordered enchiladas at every Mexican restaurant that I went to. Specifically, 2 cheese enchiladas. However, knowing what I know now, I don’t think I’ll be doing that anytime soon.

Now I know that making enchiladas at home can be time consuming, especially when you’re attempting to go the healthy route. So I brainstormed a better idea…vegan enchilada rice! Or in this case, enchilada cauliflower rice. Technically you can use regular rice or even quinoa, but I opted for cauliflower rice. The dish is just as flavorful, while being super easy to make.

We start by sautéing the veggies, then we incorporate the beans, broth, enchilada sauce, & the spices. After it’s done cooking for about 20 minutes, we stir in some fresh cilantro, as well as fresh lime juice. Top it off with some sliced avocado + extra cilantro & your deconstructed enchiladas are ready.  

Why You’ll Love This Recipe

• Quick & Easy: This vegan enchilada rice recipe only takes 30 minutes to make & requires one pot.
• Loaded with Flavor: While there aren’t any tortillas in this enchilada recipe, it’s just as mouth watering, but without the rolling or folding!
• Nutrient Packed: With the combination of plant protein from the beans, vitamins found in the veggies, & the healthy fats from the avocado, this vegan enchilada rice is a nutritious win.
• Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 
• Organic Yellow Onion: Truly a staple to any dish. You can use whatever you’ve got though!
• Organic Red Bell Pepper: You can use green, orange, or yellow, if you don’t have red on hand. 
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Beans: The beans are the staple for this enchilada rice & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch! 
• Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. I used red, but you can certainly use green. My favorite brand is Siete Foods.
• Organic Spices: Ground cumin, smoked paprika, chipotle powder, sea salt, and black pepper, are the spices used to season this enchilada rice recipe. 
• Organic Cilantro: Fresh cilantro adds brightness & that authentic mexican flavor that you can’t beat. Be sure to save some for topping too!
• Organic Lime: We’ll be adding fresh squeezed lime juice to create that authentic style of enchiladas!
• Organic Avocado: Any and all Mexican dishes require an avocado for topping!

How To Make

1. Sauté. Heat oil in a medium sized pot, add the onion, bell pepper and garlic, sauté for 5 minutes.
2. Cook. Add the cooked cauliflower rice, beans, broth, enchilada sauce, and spices, cook over medium-low heat for 20 minutes, or until heated through. Remove from the heat and stir in the cilantro and lime juice. 
3. Serve. Divide between bowls. Garnish with additional cilantro and sliced avocado, if desired. Enjoy!

Tips for Making this Enchilada Rice Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this enchilada rice bowl.
• Organic Vegetables: Use your favorite type of bell pepper – red, orange, green, or yellow!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Enchilada Sauce: Red or green enchilada sauce both work great for this Mexican dish. My favorite brand is Siete Foods.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the red enchilada rice cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer red enchilada rice to an air-tight glass container in the refrigerator for up to 5 days. 

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, simply transfer the enchilada rice to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Dinner Recipes You’ll Love

• Vegan Pumpkin Falafel Bowls
• Butternut Squash Burrito Bowls
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Cauliflower Rice Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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