New & Notable

Cheesy Enchiladas Divorciadas

with Pinto Beans, Vegetables & Sour Cream

40 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

These hearty vegetarian enchiladas are stuffed with pinto beans, bell peppers, red onion, sour cream, and rice. For a vibrant finish, we're baking it all under layers of verdant tomatillo-poblano sauce and smoky guajillo chile sauce—showcasing the visible divide between red and green sauces for which enchiladas divorciadas (or divorced enchiladas) is known.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Pinto Beans
8 Flour Tortillas
½ cup Long Grain White Rice
2 Bell Peppers
1 Onion
3 oz Baby Spinach
⅓ cup Guajillo Chile Pepper Sauce
⅓ cup Tomatillo-Poblano Sauce
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
½ cup Sour Cream
1 Lime
1 Tbsp Ancho Chile Paste

step-by-step

instructions

Cook Along

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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the lime crosswise. Drain and rinse the beans.

3 Cook the vegetables & 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 sliced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened and lightly browned. Add the chile paste and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated and combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a large bowl. Add the drained beans, cooked rice, the juice of both lime halves, and half the sour cream. Stir to combine. Taste, then season with salt and pepper if desired.

4 Assemble the enchiladas

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.

5 Bake the enchiladas & serve your dish

Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheddar and monterey jack; season with salt and pepper. Bake the enchiladas 8 to 10 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 topped with the remaining sour cream. Enjoy!