Sage in Echo Park. Their Mole Bowl is so delicious and my husband's favorite so I decided to recreate it as an enchilada bowl. It only took about 25 minutes and was so simple that it is now my go-to meal.
While the quinoa is cooking, chop up desired veggies and sauté in coconut oil with cumin and lime juice (I used onions, bell pepper, zucchini and cauliflower). When veggies are nearly done, add black beans to the pan and then enchilada sauce. Simmer over low heat for about 3-5 minutes. Mix cooked quinoa and veggies together in a large bowl, serve, garnish with avocado and fresh salsa and enjoy!