Vegetarian enchilada bowls with an amazing roasted tomatillo sauce. Weekly lunches just got a lot better.
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!