Cheesy Black Bean Enchiladas with Honey-Chipotle Sauce

Cheesy Black Bean Enchiladas

with Honey-Chipotle Sauce

50 MIN
2 Servings
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    From the Test Kitchen

    For these veggie enchiladas, you’ll make a hearty filling of black beans, hearty kale, and fluffy rice spiced with a zesty sauce of chipotle chile paste and honey for just a touch of complementary sweetness. An irresistibly smoky guajillo chile pepper sauce and melty monterey jack cheese bring it all together.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    fresh
    ingredients
    Cheesy Black Bean Enchiladas with Honey-Chipotle Sauce
    Title
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • ½ cup Long Grain White Rice
    • 1 Lime
    • 6 oz Kale
    • 2 Scallions
    • 1 Red Onion
    • ¼ cup Sour Cream
    • 2 oz Monterey Jack Cheese
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Drain and rinse the beans. Quarter the lime. Grate the cheese on the large side of a box grater. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of water, and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or 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.

    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 sliced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the sauce (carefully, as the liquid may splatter) and drained beans. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the kale is wilted. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

    Make the filling & assemble the enchiladas
    4 Make the filling & assemble the enchiladas

    In a large bowl, combine the cooked rice, cooked vegetables, sour cream, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Drain and rinse the beans. Quarter the lime. Grate the cheese on the large side of a box grater. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of water, and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or 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.

    Cook the rice
    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 sliced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the sauce (carefully, as the liquid may splatter) and drained beans. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the kale is wilted. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

    4 Make the filling & assemble the enchiladas

    In a large bowl, combine the cooked rice, cooked vegetables, sour cream, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    Make the filling & assemble the enchiladas
    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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