Ingredients

• 1 tbsp olive oil
• 1 large garlic clove , minced
• 1 onion , diced (white or brown)
• 1/2 red bell pepper / capsicum , diced (about 1 cup)
• 1 cup tinned black beans (drained)
• 1 cup tinned corn kernels (drained) (or frozen corn)
• 4 cups cooked rice (see notes)
• Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced

Sauce

• 6 tbsp enchilada sauce (see notes)
• 2 tbsp water
• 1/2 tsp cumin
• 1/4 tsp chilli powder (or to taste)
• 1/2 tsp paprika
• 1 tsp salt
• Black pepper

Instructions

• Combine the Sauce ingredients in a small bowl and mix.
• Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
• Add the onion and bell pepper and cook until the onion becomes translucent – about 2 minutes.
• If you are using uncooked protein, add it and sauté until just cooked through.
• Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
• Add the rice and Sauce and stir quickly to coat the rice evenly.
• Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
• Season with black pepper and serve immediately.