Black Bean & Zucchini Enchiladas with Cheddar Cheese

Black Bean & Zucchini Enchiladas

with Cheddar Cheese

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and red 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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ingredients
Black Bean & Zucchini Enchiladas with Cheddar Cheese
Title
  • 4 Flour Tortillas
  • 1 15.5-Ounce Can Black Beans
  • 2 Scallions
  • 1 Zucchini
  • 1 Tbsp Ancho Chile Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Tomato Paste
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Red Quinoa
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, 18 to 20 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. 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.

Cook the vegetables & make the filling
3 Cook the vegetables & 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, 2 to 3 minutes, or until softened. 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. 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. Taste, then season with salt and pepper if desired.

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. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy! 

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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, 18 to 20 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. 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
Cook the vegetables & make the filling
3 Cook the vegetables & 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, 2 to 3 minutes, or until softened. 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. 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. Taste, then season with salt and pepper if desired.

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. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy! 

Bake the enchiladas & serve your dish