Black Bean & Zucchini Enchiladas

with Cheddar Cheese

45 MIN

2 Servings

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From the Test Kitchen

For these crowd-pleasing enchiladas, a hearty medley of zucchini, bell pepper, black beans, and white rice 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
½ cup Long Grain White Rice
1 15.5-Oz Can Black Beans
1 Bell Pepper
1 Zucchini
2 Scallions
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 Tbsp Ancho Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
¼ cup Sour Cream
2 Tbsps Tomato Paste
1 Tbsp Rice Vinegar

step-by-step

instructions

Cook Along

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 small pot, combine the rice, 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. Transfer to a large bowl.

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. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops.

3 Cook the vegetables & make the filling

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 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 rice. Add the drained beans, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Rinse and 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 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.

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, seam side down. Evenly top with the sauce and cheddar and monterey jack; 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!