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Beef Enchiladas Rojas
with Bell Pepper & Cheddar Cheese
35 MIN
2 Servings
From the Test Kitchen
These crowd-pleasing enchiladas rojas—or enchiladas in red sauce—are filled with tender beef, spiced rice, and bell pepper, then smothered in our bold guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty white cheddar and monterey jack cheese baked on top.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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1 15.5-Oz Can Black Beans
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4 Flour Tortillas
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⅓ cup Guajillo Chile Pepper Sauce
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½ cup Long Grain White Rice
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2 Scallions
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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¼ cup Sour Cream
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2 oz Shredded Cheddar & Monterey Jack Cheese Blend
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1 Bell Pepper
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.
3
Cook the beans & pepper
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and the beans are warmed through. Turn off the heat.
4
Make the filling & assemble the enchiladas
Transfer the cooked beans and pepper to the pot of cooked rice. Add half the sour cream; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.
5
Bake the enchiladas & serve your dish
Evenly top the enchiladas with the guajillo sauce and cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned sour cream on the side. Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.
3
Cook the beans & pepper
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and the beans are warmed through. Turn off the heat.
4
Make the filling & assemble the enchiladas
Transfer the cooked beans and pepper to the pot of cooked rice. Add half the sour cream; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.
5
Bake the enchiladas & serve your dish
Evenly top the enchiladas with the guajillo sauce and cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned sour cream on the side. Enjoy!
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