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Chicken Meatball Enchilada Bowls

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Laura Doerr

Ingredients

  • 20 All Purpose Chicken Meatballs
  • 1 yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 tbsp olive oil
  • 15 oz can black beans drained and rinsed
  • salt and pepper
  • 19 oz can enchilada sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic

For serving

  • rice or cauliflower rice
  • fresh squeezed lime juice
  • fresh cilantro
  • Greek yogurt or sour cream
  • Mexican cotija cheese crumbled
  • avocado sliced

Instructions

  1. In a large skillet over med-high heat, combine the olive oil, and sliced onion and peppers. Season with salt and pepper. Cook for about 5-7 minutes or until slightly tender.

  2. Stir in black beans, enchilada sauce, chili powder, cumin, and garlic powder. Stir in meatballs (frozen or thawed). Cover and cook over med heat until meatballs are heated through.

  3. Serve over rice or cauliflower rice. Add a squeeze of fresh lime juice, and top with crumbled cotija, Greek yogurt or sour cream, avocado, and fresh cilantro. Reheats great for leftovers too!