Once I Learned this Vegetarian Recipe, I Only Make Vegetarian Family Meals Like This

Once I Learned this Vegetarian Recipe, I Only Make Vegetarian Family Meals Like This
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How to make a delicious vegetarian recipe that everyone loves?

Forget messy enchilada assembly lines! This one-pot wonder packs all the vibrant soul of a Tex-Mex fiesta into a single skillet. Fluffy rice simmers in a rich, smoky sauce infused with fiery chiles, savory spices, and tangy tomatoes. Each forkful bursts with flavor – think warm cumin, earthy oregano, and a hint of sweet bell pepper. Tender black beans add protein and texture, while a sprinkle of bright cilantro brings a fresh, herbaceous punch.

But the real magic lies in the convenience. Forget hours of prep – toss in your ingredients, stir, and let the pot work its magic. While the aromas fill your kitchen, preheat tortillas for pillowy softness. In less than thirty minutes, a comforting, soul-warming meal awaits. Top it with melty cheese for gooey goodness, avocado slices for creamy richness, or a dollop of sour cream for a cool, tangy finish.

This isn’t just a meal, it’s an experience. It’s weeknight magic transformed into a flavorful fiesta. It’s the satisfying comfort of enchiladas without the fuss. So gather your loved ones, grab your forks, and dive into a pot of pure Tex-Mex bliss. The one-pan enchilada rice revolution is here, and it’s here to stay!

How to Make This Recipe


for 4 servings

  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • ½ cup chopped red onion(75 g)
  • 1 cup chopped bell peppers(100 g)
  • 1 cup chopped tomatoes(200 g)
  • 3 cups water(720 mL)
  • 1 ½ cups rice(300 g)
  • 1 cup canned black beans(170 g), drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  • 1 cup tomato sauce(260 g)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup shredded cheese(50 g), optional
  • ½ avocado, cubed, for garnish


  1. Preheat the oven to 400ºF (200ºC).
  2. Heat the oil in a cast-iron skillet over medium heat. Add the garlic and onion to the skillet and stir until the garlic is slightly golden and the onion has softened.
  3. Add the bell pepper and sauté for 2-3 minutes, or until softened.
  4. Add the tomatoes and sauté for 1 minute. Remove the sautéed vegetables from the pan and set aside.
  5. Pour the water into the skillet and bring to a boil.
  6. Add the rice and stir for 12-15 minutes, until the rice is fluffier but just slightly tender.
  7. Stir in the sautéed vegetables and black beans.
  8. Add the cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir to combine. Sprinkle the cheese on top, if using.
  9. Bake for 20-25 minutes, until the rice is tender and the cheese is melted and bubbling.
  10. Allow to cool for 5 minutes.
  11. Garnish with cilantro and avocado (optional).
  12. Enjoy!


Calories 283 | Fat 11g | Carbs 36g | Fiber 7g | Sugar 7g | Protein 9g

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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