One-Pot Enchilada Bowl

It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features One-Pot Enchilada Bowl

One-Pot Enchilada Bowl

(makes 8 servings)

• 1 tablespoon olive oil

• 1 onion, diced

• 1 tablespoon cumin

• 1 teaspoon salt

• 3 cloves garlic, minced

• 3 bell peppers, diced

• 24 ounces enchilada sauce

• 1/2 cup plain Greek yogurt

• 1 cup water

• 4 cups shredded rotisserie chicken

• 2 15-ounce cans black beans

• 1 28-ounce can, diced tomatoes

• Optional toppings: cheese, cilantro, peppers, etc.

1. Heat oil over medium heat in a large skillet. Add onion, peppers, cumin, salt, and garlic, and sauté’ for 5 minutes.

2.  Add enchilada sauce, yogurt, and water. Stir and mix for 3 minutes. Add chicken, beans, and tomatoes. Stir well to combine.

3.  Cook for an additional 15 minutes on low heat and add desired toppings.