You will love the roasted tomatillo verde sauce on these enchilada bowls! They also pack up great for weekly lunch meal prep.
Enchiladas verdes in bowl form. All our lunch dreams have come true.
Enchiladas are a great staple in Mexican cuisine and definitely make an appearance almost monthly here. I wanted to create something a little less messy and a little more transportable for weekly lunches, so these enchilada bowls were formed. Brown rice, seasoned black beans, roasted corn, and some chopped spinach so we feel good about getting those greens.
The real star of these bowls comes in a deliciously tangy and unforgettable sauce comprised of roasted tomatillos, jalepeno, and garlic blended with greek yogurt and cilantro. The sauce inspiration comes from the lovely Lindsey from Pinch of Yum. I had never used fresh tomatillos until making her enchiladas verdes and believe me when I say you will want to eat the sauce straight with a spoon, it’s that delicious.
What is a tomatillo?
Tomatillos are also known as the Mexican husk tomato. They are small and green, with a papery husk and can be slightly sticky when peeling the husk away. Tomatillos are not the least bit hot or spicy, commonly used in salsa verdes and have a bright and savory taste when roasted.
I pared the sauce down and adjusted it slightly for this recipe, and if you like more heat definitely add another jalepeno. I will tell you I cannot handle hardly any spice and the jalepeno in here does not bother me one bit. Just make sure you get all the seeds out and don’t touch your eye/nose/face etc. before washing your hands after handling them.
How to Make Enchilada Verdes Bowls
There are a lot of components to these bowls but it’s nothing you can’t handle on a Sunday meal prep or even one evening after work. Start with the sauce: Roast tomatillos, jalepenos, and some garlic with some olive oil and sea salt. Add it to a blender with cilantro, greek yogurt, and water and blend. While your sauce is roasting, start your rice. I do this in my instant pot so I can set it and forget it, or of course you can do it on the stove.
Now let’s move onto the black beans. These aren’t your average burrito bowl drained and rinsed beans. You’re going to first saute some onion and chopped bell pepper with cumin, chili powder, and a bay leaf for good measure. Then add the entire can of black beans, sauce and all. Let this simmer together for a few minutes on the stove while you prep the rest of the bowl. Three cheers for actual flavorful black beans!
Next up is the roasted corn, and it couldn’t be easier. Take frozen corn and add it to a saute pan over medium heat. In about 10 minutes with some intermittent stirring you’ll have beautifully roasted corn that adds a really fantastic flavor to the bowls.
Load up a bowl with a little bit of everything and drizzle on that amazing sauce to your heart’s desire. Top with some crumbled cojita or queso fresco cheese if desired. Adding some fresh avocado and a spritz of lime juice would not be a bad idea here, either.
I almost forgot to mention these are vegetarian. With all the flavors we have going on you won’t even miss the meat! That said, feel free to add some shredded chicken or ground turkey for some extra protein if you desire. Make these this weekend to enjoy for lunch all next week and let me know how it goes! Also, be sure to sign up for emails every time there’s a new post up.
Enchilada Verdes Bowls
Vegetarian enchilada bowls with an amazing roasted tomatillo sauce. Weekly lunches just got a lot better.
- 7 tomatillos
- 2 jalepenos
- 2 large garlic cloves
- 1/4 cup cilantro
- 1/4 cup greek yogurt
- 2 tbsp water
- olive oil
- 1 1/4 cup brown rice
- 1-2 cups water see instructions
- 1 can black beans 14 oz, do NOT drain or rinse
- 1/2 medium onion
- 1/2 bell pepper any color
- 1 tsp cumin
- 1 clove garlic
- 1/2 tsp chili powder
- 1 bay leaf
- 1 1/4 cup corn
- 3-4 cups spinach chopped
Optional add ins:
- avocado, cojita or queso fresco, lime juice
Preheat the oven to 425. Remove the husks from the tomatillos. Slice the jalepenos and remove seeds and stems. Wrap garlic in aluminum foil and place everything on a baking sheet lined with foil or a silicon mat. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway through to prevent burning.
Add all the roasted veggies, including the juices, and garlic to a blender with the cilantro, greek yogurt, and water. Blend everything until smooth. Add more water depending on desired consistency.
Cook the rice: In the instant pot, add 1 1/4 cups rice and 1 1/4 cups of water and cook on high for 22 minutes. On the stove, use 2.5 cups of water to 1 1/4 cups of rice and bring to a boil. Lower to a simmer, cover, and cook for 45 minutes until rice is tender.
Make the black beans: Dice the onion and bell pepper and add to a small pot with some olive oil. Saute for 3 minutes, then add the minced garlic and spices and cook for another 2 minutes. Add the entire can of black beans and simmer for 10-15 minutes.
Roast the corn: In a medium saute pan, cook the corn over medium heat, stirring occasionally for 10 minutes until the corn is golden and partially charred.
Make the bowls: Divide the rice, black beans, corn, and spinach over four bowls and top with the tomatillo sauce. Enjoy!
- Meal Prep: All the components will keep well for 4-5 days, you can either store them all separately and assemble each day or prep all servings ahead of time. Reheat and enjoy!
- Add an extra jalepeno if you enjoy heat. The sauce as-is is not spicy or hot.