Black Bean & Zucchini Enchiladas

with Quinoa & Cheddar Cheese

45 MIN

+$1.99/serving 4 Servings

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add Ground Pork Chorizo

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 top it all with a creamy, subtly spicy tomato sauce and a sprinkling of cheddar cheese, then bake until golden brown.
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Nutrition

PER SERVING
Calories

900 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
8 Flour Tortillas
1 cup Tricolor Quinoa
1 15.5-Oz Can Black Beans
2 ears Of Corn
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 Zucchini
¼ cup Tomato Paste
½ cup Sour Cream
2 Scallions
4 oz White Cheddar Cheese
1 Tbsp Rice Vinegar
2 Tbsps Ancho Chile Paste

step-by-step

instructions

Cook Along

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 cheddar on the large side of a box grater.

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. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. 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 the corn is softened and the chorizo is cooked through. Transfer to the bowl of cooked quinoa. 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 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, seam side down. Evenly top with the sauce and grated cheddar. 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!