Black Bean & Zucchini Enchiladas with Cheddar Cheese

Black Bean & Zucchini Enchiladas

with Cheddar Cheese

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • No Change
    I don't want to make any changes to my meal View recipe
  • add Boneless Chicken Breast Pieces
    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • add Boneless Chicken Breast Pieces

    From the Test Kitchen

    DID YOU CUSTOMIZE IT?
    If you chose a customized option for this recipe, visit the Current tab in the Blue Apron app or at blueapron.com for ingredients and instructions tailored to you.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      Cals (est.)
    fresh
    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
    • 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 oz White Cheddar Cheese
    • 1 Tbsp Rice Vinegar
    • 10 oz Chopped Chicken Breast
    • ½ cup Red Quinoa
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat 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

    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
    3 Cook the vegetables

    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 drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.

    Cook the chicken & make the filling
    4 Cook the chicken & make the filling

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of filling; stir to combine.

    * An instant-read thermometer should register 165°F.

    Make the sauce
    5 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
    6 Assemble the enchiladas

    Spread about 2 cups of the filling (or 3 cups if you received chicken) 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. Garnish the baked enchiladas 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. 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

    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
    3 Cook the vegetables

    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 drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.

    4 Cook the chicken & make the filling

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of filling; stir to combine.

    * An instant-read thermometer should register 165°F.

    Cook the chicken & make the filling
    Make the sauce
    5 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.

    6 Assemble the enchiladas

    Spread about 2 cups of the filling (or 3 cups if you received chicken) 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. Garnish the baked enchiladas with the sliced green tops of the scallions. Enjoy!

    Browse Steps
    1 of 7