Step 1

Pre-heat oven to 375 F. Heat a large skillet over medium heat and add the olive oil and all the veggies. Cook veggies until softened, 5-7 minutes. Next, add the black beans and all he spices. Stir and cook for another 2 minutes.

Step 2

Assemble lunch bowls in a small (3-4 cup) oven safe pyrex dish*. For each bowl, add 2 tablespoons enchilada sauce to the bottom and then top with 1/2 cup veggie mixture, 1/4 cup chopped corn tortillas, 1-2 tablespoons cheese and then 2 more tablespoons enchilada sauce. Repeat once more ending with a layer of cheese on top. It’s easiest of you fill all the bowls at the same time.

Step 3

Place bowls on a large baking sheet and stick in the oven until cheese is melted and enchiladas are bubbly, about 20 minutes. Remove from oven and let cool before placing lids on top and refrigerating until needed.

Step 4

To re-heat: Microwave for about 2 minutes or bake at 375 for 20 minutes.