The best veggie lover mexican goulash formula with ringer pepper, corn, dark beans, enchilada sauce, and cheddar. A healthy and scrumptious veggie lover supper formula.
Veggie lover mexican rice goulash – a great most loved formula gone meatless. This meal is fantastically filling, scrumptious, thus simple to make!
Stuffed brimming with protein, veggies, and a heavenly gooey combo of cream cheddar and mexican cheddar. Crisp lime juice and enchilada sauce balance it just for a mind blowing flavor! There are such huge numbers of approaches to make delectable meatless mexican nourishment that we never become ill of it!
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INGREDIENTS
- 1 medium red onion, diced
- 8 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 8 oz enchilada sauce
- 14 oz diced fire roasted tomatoes
- juice of 1 lime
- 2 tablespoons cream cheese
- 4 cups COOKED white rice
- 1 can black beans, drained
- 1 teaspoon chili powder
- 3 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 cup mexican cheese + more for topping
- sour cream, for serving
- tortilla chips, for serving
INSTRUCTIONS
- Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
- While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
- Add salt to taste (I used a teaspoon)
- Serve topped with additional mexican cheese, sour cream, and tortilla chips
- Enjoy!
For more detail : bit.ly/2uYjjD4
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