What kind of rice should I use?

You can use long-grain white rice, brown rice, or even quinoa. Just make sure it's fully cooked before adding it to the skillet.

Can I make this recipe ahead of time?

Yes! This dish reheats well and can be stored in the fridge for up to 4 days. It’s perfect for meal prep.

Yes. You can sauté your veggies in a splash of water or broth instead of oil, and use an oil-free vegan cheese or homemade cheese sauce.

Scale

🥕 Aromatics & Vegetables

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Sauté the Aromatics
In a large skillet over medium heat, add a splash of oil or a bit of water. Sauté the diced red onion for 2–3 minutes until it starts to soften. Add the garlic, bell pepper, and corn, and cook for another 3–4 minutes, stirring occasionally.
Stir in the Sauce & Seasonings
Add the enchilada sauce, fire-roasted tomatoes, lime juice, taco seasoning, and salt to the skillet. Stir to combine and let simmer for 3–5 minutes to allow the flavors to blend.
Add the Creamy Elements
Reduce the heat to low and stir in the vegan cream cheese. Mix until fully melted and incorporated into the sauce, creating a thick and creamy base.
Mix in the Grains & Protein
Fold in the cooked white rice and drained black beans. Stir until everything is evenly coated in the cheesy enchilada sauce and heated through.
Top with Vegan Cheese & Broil
Sprinkle vegan shredded cheese evenly over the top of the skillet. Transfer the skillet to the oven and broil for 5 minutes, or until the cheese is melted and bubbly.
Garnish & Serve
Carefully remove from the oven and top with fresh cilantro. Serve hot and enjoy!