Grilled Vegetable Enchilada Bowls
These grilled vegetable enchilada bowls are a fun and fresh take on classic enchiladas! Healthy, light and packed with flavor!
It’s enchilada time! Because frankly, it’s been far, far too long since I’ve shared any sort of enchilada recipe.
So today, I bring you these grilled vegetable enchilada bowls. Which are basically just another way for me to get my enchilada fix. But in a lighter, fresher sort of recipe, because hellooo summer!
Now, these summer vegetable skillet enchiladas are still one of my favorite meals ever. <— Side note, I just went to look at my post for that recipe and realized I started it off with the same exact two sentences. Can you say creature of habit???
ANYWAY. I make those skillet enchiladas probably once every other week. But, I felt like it was time to shake it up a bit. And feed my other current obsession … grilled veggies. I’m telling you, summer weather hits and all I want to do is grill all the veggies.
Which brings us to today’s enchilada + grilled veggie combo. Or otherwise known as SO MUCH GOODNESS.
So! Let’s discuss how they go down. We have a super flavorful quinoa pilaf base with some garlic, walnuts and plenty of fresh cilantro. We have deeelicious grilled summer veggies, like zucchini, bell pepper and eggplant.
There’s a bit of black beans for some protein and cool, creamy avocado for texture. And then! We smother it all in plenty of enchilada sauce!
Oh, and serve with some crunchy tortilla chips on the side, please and thank you. It’s my idea of a fantastic summer meal.
Tips & Tricks For These Enchilada Bowls
- First things first. Let’s talk about the sauce. I am absolutely not above using canned enchilada sauce. But! If you have a few extra minutes, make yourself some of the homemade stuff linked below in the recipe. It’s totally worth it in terms of flavor – I promise!
- These bowls are completely customizable. I think other grilled veggies would be great here – I would have loved to use fresh corn but it wasn’t available quite yet at my local stores. Same goes with the toppings. Go to town with whatever your heart desires!
- Along those lines … not feeling the black beans? Use any protein of choice!
- If you don’t have a grill pan, you can absolutely use an outdoor grill instead (I’d cook the veggies over medium / medium high heat).
- The cook time for the recipe may vary slightly based on the size of your grill pan (or your outdoor grill). I have to do three batches for all the veggies with my pan (and I cook them on the longer end of the time ranges) – so that’s what the cook time is based on.
- These bowls make for a great meal prep recipe. All the components can be made in advance – just reheat and serve!
- And finally, you may or may not need all of the enchilada sauce. I usually have about ½ cup leftover – but really, it will depend on your taste!
But just to clarify. That wimpy drizzle of sauce in the photo below? Um yeah, that was just to make it look all nice in the picture. I most definitely use a generous amount when it’s time to chow down!
Additional Enchilada Recipes You Might Enjoy!
- Enchilada Stuffed Peppers
- Sweet Potato & Black Bean Enchilada Stir-Fry
- Summer Vegetable Skillet Enchiladas
- Vegetable and Black Bean Enchilada Pasta
- Vegetable Enchilada Casserole
- Enchilada Stuffed Mushrooms
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the quinoa:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup raw walnuts, chopped
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- ¼ to ½ teaspoon fine sea salt, to taste
- ¼ cup fresh cilantro leaves, chopped
For the veggies:
- 2 medium zucchini (or yellow squash), sliced lengthwise in half
- 2 medium bell peppers (any color), seeded and quartered
- 1 eggplant (about 1 pound), sliced into ½ inch rounds
- olive oil, for brushing
- salt and pepper, for sprinkling
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red enchilada sauce (or homemade), warmed*
- sliced avocado
- chopped fresh cilantro
- corn tortilla chips
For the quinoa:
- Add the olive oil to a medium saucepan set over medium heat. When hot, add in the garlic and walnuts and cook for about 2 minutes, stirring frequently, until toasted and fragrant. Add in the quinoa, broth and salt. Bring the mixture to a boil, then cover, reduce the heat and let simmer for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let sit covered for 5 minutes, then fluff the quinoa with a fork. Gently stir in the cilantro.
For the veggies:
- While the quinoa is cooking, set a grill pan over medium high heat and allow it to heat up for several minutes. It is hot enough when a drop of water sizzles on the pan. While the pan is heating, brush the veggies all over with olive oil and sprinkle with salt and pepper.
- Working in batches, place the veggies on the pan in a single layer (don’t overcrowd them!) and cook until tender and charred, flipping once halfway through. The zucchini will take about 4 to 6 minutes per side, and the bell pepper and eggplant will take approximately 3 to 5 minutes per side. Remove the veggies to a cutting board and cut into chunks (you can let them cool for a bit if too hot to handle!).
- Spoon some of the quinoa into a bowl, along with some of the black beans and grilled veggies. Drizzle with some of the enchilada sauce (to taste), then top with the avocado and cilantro. Serve with tortilla chips!
*This is my favorite homemade enchilada sauce!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489 Total Fat: 19g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 795mg Carbohydrates: 68g Fiber: 16g Sugar: 10g Protein: 17g