Enchilada Bowl

All You Need

A drizzle of Tocha Verde

Sauce:

• 3 tbsp olive oil
• 3 tbsp flour
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ¼ tsp oregano, ¼ tsp salt
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp apple cider vinegar
• Pinch of cinnamon, black pepper

Bowl:

• 2 tbsp olive oil
• 1 cup red onion, chopped
• 1 red bell pepper, chopped
• 1 package mushrooms
• 1 bunch broccoli, small florets
• 1 tsp cumin, ¼ tsp cinnamon
• 1 can (15 oz) black beans, drained
• 1 can corn, salt & pepper to taste

Garnish:

• Tocha Verde, to drizzle

To Do List

1. Warm 3 tbsp oil in a pot over medium heat until a pinch of the flour and spice mix sizzles
2. Whisk in the flour, spices and tomato paste for 1 minute, then slowly whisk in the broth
3. Simmer 5–7 minutes, whisking often, until thickened; whisk in the vinegar and pepper
4. Sauté the onion, pepper, mushrooms and broccoli in 2 tbsp oil with the cumin and cinnamon until tender
5. Stir in the beans, corn and 1 cup of the sauce; simmer 5 minutes and season to taste
6. Spoon into bowls, top with the remaining sauce and drizzle with Tocha Verde