Cheesy Black Bean Enchiladas with Honey-Chipotle Sauce

Cheesy Black Bean Enchiladas

with Honey-Chipotle Sauce

50 MIN
+$0.95/serving 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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 Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
  • add Ground Pork Chorizo

    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.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      1170 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Cheesy Black Bean Enchiladas with Honey-Chipotle Sauce
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 1 Lime
    • ½ cup Long Grain White Rice
    • 2 oz Monterey Jack Cheese
    • 6 oz Kale
    • ¼ cup Sour Cream
    • 2 Scallions
    • 1 Red Onion
    • 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 chorizo
    3 Cook the chorizo

    Meanwhile, 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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, 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
    5 Make the filling & assemble the enchiladas

    To the bowl of cooked chorizo, add 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 3 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
    6 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 chorizo
    3 Cook the chorizo

    Meanwhile, 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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Cook the vegetables

    In the pan of reserved fond, 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.

    Cook the vegetables
    Make the filling & assemble the enchiladas
    5 Make the filling & assemble the enchiladas

    To the bowl of cooked chorizo, add 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 3 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.

    6 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!

    Bake the enchiladas & serve your dish
    Browse Steps
    1 of 6