Black Bean & Zucchini Enchiladas with Cheddar Cheese

Black Bean & Zucchini Enchiladas

with Cheddar Cheese

45 MIN
+$1.45/serving 4 Servings
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    From the Test Kitchen

    For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, corn, and tricolored quinoa fill soft flour tortillas. You’ll finish it all with a creamy ancho-tomato sauce and a sprinkling of cheese baked until melty and golden brown.
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    • Nutrition
      PER SERVING
    • Calories
      930 Cals (est.)
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    ingredients
    Black Bean & Zucchini Enchiladas with Cheddar Cheese
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 cup Tricolor Quinoa
    • 1 15.5-Oz Can Black Beans
    • 1 Tbsp Ancho Chile Paste
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 ears Of Corn
    • 2 Scallions
    • ½ cup Sour Cream
    • ¼ cup Tomato Paste
    • 4 oz White Cheddar Cheese
    • 1 Tbsp Rice Vinegar
    • 1 Zucchini
    time-saving
    tips & techniques
    Cook the quinoa
    1 Cook the quinoa

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    Make the filling
    3 Make the filling

    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, pepper, and half the spice blend (you will have extra). Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the corn kernels. Cook, stirring frequently, 2 to 3 minutes, or until softened (be careful, as the corn may pop as it cooks). Turn off the heat.Transfer to the bowl of cooked quinoa. Add the drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Rinse and wipe out the pan.

    Cook the chorizo
    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to the bowl of filling; stir to combine. Wipe out the pan. 

    Make the sauce
    5 Make the sauce

    In the same pan, heat 2 teaspoons 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 constantly, 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 the sauce is slightly thickened. Turn off the heat. Stir in the sour cream until combined. Taste, then season with salt and pepper if desired.

    Assemble the enchiladas
    6 Assemble the enchiladas

    Spread about 3 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
    7 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. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the quinoa
    1 Cook the quinoa

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    Prepare the ingredients
    Make the filling
    3 Make the filling

    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, pepper, and half the spice blend (you will have extra). Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the corn kernels. Cook, stirring frequently, 2 to 3 minutes, or until softened (be careful, as the corn may pop as it cooks). Turn off the heat.Transfer to the bowl of cooked quinoa. Add the drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Rinse and wipe out the pan.

    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to the bowl of filling; stir to combine. Wipe out the pan. 

    Cook the chorizo
    Make the sauce
    5 Make the sauce

    In the same pan, heat 2 teaspoons 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 constantly, 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 the sauce is slightly thickened. Turn off the heat. Stir in the sour cream until combined. Taste, then season with salt and pepper if desired.

    6 Assemble the enchiladas

    Spread about 3 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.

    Assemble the enchiladas
    Bake the enchiladas & serve your dish
    7 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. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

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