Step 1

Cook enough rice to have 3 cups of cooked rice. 1 cup of uncooked rice will yield around 2-3 cups of cooked rice.

Step 2

Add 2 Tbsp of diced red onion, 1 can of fire roasted tomatoes, 1 Tbsp vinegar, 1 Tbsp chili powder, 1 tsp oregano, and 1 tsp salt to a blender. Blend until smooth.

Step 3

In a large skillet over medium high heat, begin to brown the beef.

Step 4

When the beef is about 85% of the way cooked, add in the enchilada sauce and reduce the heat to medium low. Allow it to simmer to cook out the tomatoes.

Step 5

Wash and cut your vegetables into a large dice.

Step 6

Heat another large skillet over medium high heat and add 1 Tbsp of olive oil. Sauté the vegetables in order of how long it will take them to cook. Onions and peppers, then zucchini, then mushrooms.

Step 7

Season with salt and pepper to taste.

Step 8

Once the vegetables have cooked down and finished cooking, add them to the skillet with the beef and sauce and toss to mix. Season with salt to taste.

Step 9

This recipe makes 6 servings. Add ½ cup of the rice and about ½ cup of the beans to each container. The beans don't need to be cooked, you can just open the can and divide the entirety of it between your containers. Split the beef mixture evenly into each container. Top with cilantro if you wish.