Easy Enchilada Bowls (gluten free, nut free)
Move over burrito bowl, and make way for the enchilada bowl! This is a quick and simple way to enjoy your favorite enchilada filling. Mine is a creamy, light, and super flavorful veggie filling that you are sure to love. Of course you can always add shredded chicken or any other protein.
1 Tbsp olive oil
1 clove garlic, minced
1/2 red onion, chopped
1 red bell pepper, chopped
3 large handfuls fresh spinach
1/2 cup salsa (I use medium for a little kick)
100 grams cream cheese
Cooked quinoa & avocado, for serving
Heat the olive oil in a skillet on medium heat. Add garlic and stir until fragrant, about 10 seconds. Add onion and sauté until softened, about 2 minutes. Add bell pepper and continue to cook for another 2 minutes. Add the spinach and let it cook down before adding the salsa and cream cheese. Mix everything well and cook a couple minutes more on low heat. Serve in a bowl over quinoa and top with avocado.
*Try serving over spaghetti squash for a grain free option!