Black Bean & Zucchini Enchiladas with Cheddar Cheese

Black Bean & Zucchini Enchiladas

with Cheddar Cheese

40 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    For these crowd-pleasing enchiladas, a hearty medley of zucchini, sweet peppers, 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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    • Nutrition
      PER SERVING
    • Calories
      1100 Cals (est.)
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    ingredients
    Black Bean & Zucchini Enchiladas with Cheddar Cheese
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 1 15.5-Oz Can Black Beans
    • 1 Tbsp Ancho Chile Paste
    • 1 Zucchini
    • 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
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 4 oz Sweet Peppers
    Cook the rice
    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, 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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Cook the chorizo & make the filling
    3 Cook the chorizo & 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 chorizo in an even layer. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the diced peppers 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 the vegetables are softened and the chorizo is cooked through. 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.

    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 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
    5 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 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!

    Tips from Home Chefs

    Cook the rice
    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, 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 stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Prepare the ingredients
    Cook the chorizo & make the filling
    3 Cook the chorizo & 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 chorizo in an even layer. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the diced peppers 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 the vegetables are softened and the chorizo is cooked through. 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.

    Make the sauce
    Assemble the enchiladas
    5 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 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
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