Black Bean & Zucchini Enchiladas with Cheddar Cheese

Black Bean & Zucchini Enchiladas

with Cheddar Cheese

Group Created with Sketch. 40 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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Sure to become an instant favorite, these enchiladas feature tortillas stuffed with spiced rice and tender vegetables, then smothered under layers of spicy sauce and sharp cheese. A quick bake in the oven creates delicious golden, melty cheese that melds with the flavors of creamy filling spread underneath.

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Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a small pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Drain and rinse the beans. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater.

Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.

Make the sauce:
4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the sour cream or crema and season with salt and pepper to taste.

Assemble the enchiladas:
5 Assemble the enchiladas:

Spread about 2 cups of the filling into the bottom of a baking dish. Place the tortillas on a work surface. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

Bake the enchiladas & serve your dish:
6 Bake the enchiladas & serve your dish:

Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Garnish the baked enchiladas with the sliced green tops of the scallions. Enjoy! 

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Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a small pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Drain and rinse the beans. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater.

Prepare the ingredients:
Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.

4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the sour cream or crema and season with salt and pepper to taste.

Make the sauce:
Assemble the enchiladas:
5 Assemble the enchiladas:

Spread about 2 cups of the filling into the bottom of a baking dish. Place the tortillas on a work surface. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Garnish the baked enchiladas with the sliced green tops of the scallions. Enjoy! 

Bake the enchiladas & serve your dish: