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One-Pot Vegetarian Enchilada Bowls
Ingredients
  • 1 Tbsp. olive oil
  • 1 large carrot, shredded
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 2 cups long-grain rice
  • 1 (14 oz.) can low-sodium black beans, drained
  • 1½ cups no-salt-added corn
  • 1½ cups shredded lowfat cheddar cheese, divided
  • 1 (10 oz.) can enchilada sauce
  • 2 medium tomatoes, chopped
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup cilantro, chopped
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