Enchilada Power Bowls! Flavorful, spicy, cheesy, and so satisfying! With green lentils, tofu, and black beans, this weeknight dinner is ready in 30 minutes! A flavorful meal the whole family will love. Plus, leftovers reheat really well!
That’s my kind of bowl. Filling, full of different textures, spicy, loaded with plant protein, and, more importantly, packed with flavor.
This recipe is called enchilada bowls because that’s what it’s all about: black beans, green lentils, and rice in a luxurious chili-cheese sauce. Think of it like deconstructed enchiladas in a bowl.
And if you are worried about protein, each serving contains over 20g of protein!
🥣 How to Make Enchilada Power Bowls
Rice and Lentils
It starts with the rice and green lentils that are cooked until tender, for about 20 minutes. Then, add cooked black beans. I recommend using canned beans for convenience, but if you have time, you can cook them from scratch. It can only be tastier!
I love to combine multiple legumes and grains. Firstly, it makes the texture more interesting, and secondly, you get complete proteins.
While the rice and lentils are cooking, prepare the tofu. If using semi-firm tofu, press it for a few minutes to remove excess moisture. If using firm tofu, you can skip this step.
To add a ton of flavor to the tofu, we will let it marinade. Here are the ingredients you will need to prepare the marinade:
Preferably, you want to let the tofu marinate for at least 20 minutes (or overnight!), but if you are short on time, 15 minutes will be enough.
Next, sauté the marinated tofu for 7-8 minutes in a skillet or until golden brown.
Once the enchilada sauce is ready, add the cooked rice, lentils, and black beans and stir to coat.
Divide the enchilada rice and beans between serving bowls, top with sliced avocado, chewy and crispy tofu, and garnish with fresh parsley!
Yes, you can bake the tofu at 350°F (175°C) for 15-20 minutes.
Tofu and enchilada beans will keep for up to 3 days in the refrigerator.
Enchilada bean cans are reheated over low-medium heat in a saucepan. Add a couple of tablespoons of water, if needed, to prevent it from burning. Tofu can be reheated in a non-stick skillet.
If you are looking for a healthy and satisfying meal, look no further. This recipe comes together in just 30 minutes and makes 4 generous servings. It’s delicious, comforting, and filling!
Let me know in the comments if you try this recipe!
Lentils, rice and beans
- 1/2 cup dried brown rice
- 1/2 cup dried green lentils
- 2 and 1/2 cup water
- 1 15-oz can cooked black beans
Lentils, rice, and beans
- Add the lentils, brown rice, and water to a medium-sized saucepan. Bring to a boil and simmer, uncovered, for about 20 minutes. In the meantime, prepare the tofu and enchilada sauce.
- Drain and rinse the black beans and add them to the rice and lentils. Set aside and cover to keep warm.
- Whisk together all of the marinade ingredients together until combined.
- Drain the tofu very well. Line a plate with a paper towel, place the tofu on top, add another layer of paper towel, and place something heavy on top. Press the tofu for 5-10 minutes. Cut it into cubes and add it to the sauce. Stir to coat and let marinate for at least 15 minutes.
- Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown. Remove from heat and set aside.
- Heat two teaspoons of oil in a saucepan, add the onion and cook for about 10 minutes, or until soft and golden brown. Add the chopped garlic and cook for another 5 minutes.
- Add the tomato sauce, spices, apple cider vinegar, nutritional yeast, and salt to the saucepan and whisk until combined. Cook for another 5 minutes.
- Add the rice, lentils, and black beans to the enchilada sauce and mix until everything is well coated with the sauce. Taste and adjust saltiness if needed.
- Divide the enchilada rice and beans between 4 serving bowls, top with half of an avocado (sliced or cubed), and sautéed tofu. Garnish with fresh parsley and serve!
- Leftovers will keep in the fridge for up to 3 days.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!