Want a healthy meal without sacrificing on flavor? Our pork enchilada bowl has got you covered. Tender shredded pork is mixed with red enchilada sauce, brown rice, peppers, and onions and served with a bubbling layer of melted pepperjack cheese for maximum decadence with added nutrition.
Meal Card: Pork Enchilada Bowl
Ingredients
- 1 – 2 packets Enchilada Sauce
- 1 – 2 packages Pepperjack Cheese
- 1 – 2 packages Shredded Pork
- 1 – 2 packages Brown Rice
- 1 – 2 packages Peppers & Onions
Directions
1) Run enchilada sauce under hot water to thaw. Set pepperjack cheese out on the counter to thaw (if scheduling this meal, place cheese in the fridge to thaw).
2) Open shredded pork and place in a Suvie pan. Cut open enchilada sauce and pour over the shredded pork. Place pan in the top zone of Suvie.
3) Before opening, tap brown rice and peppers & onions against the countertop to break up any large pieces. Open rice, pepper, onions into a Suvie pan. Season with olive oil, salt, and pepper to taste. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
5) Remove pans from Suvie. Combine shredded pork, enchilada sauce, brown rice, and peppers & onions together in one Suvie pan. Season to taste with salt and pepper. Top with pepperjack cheese and place pan in the bottom zone of Suvie. Confirm 7 minute broil time.
6) When the broil is complete, remove pan from Suvie. Divide pork enchilada bowl between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 780, Total Fat 41g, Total Carbohydrates 52g, Total Sodium 1120mg, Total Protein 50g.
