Cheesy Vegetable Enchiladas

with Black Beans, Zucchini & Rice

40 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

To fill soft flour tortillas, you’ll make a hearty filling of black beans, zucchini, poblano peppers, and spiced rice, then top it all with rich guajillo chile sauce and melty monterey jack before baking. The bold flavors are perfectly tempered by finishing dollops of cooling sour cream.

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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

870 Cals (est.)

fresh

ingredients

2 15.5-Oz Cans Black Beans
8 Flour Tortillas
1 cup Long Grain White Rice
2 Poblano Peppers
2 Zucchini
2 cloves Garlic
8 oz Shredded Monterey Jack Cheese
⅔ cup Guajillo Chile Pepper Sauce
½ cup Sour Cream
2 Tbsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

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 large pot, combine the rice, spice blend, a big pinch of salt, and 2 cups 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. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

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 diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and diced peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked rice. Add the drained beans and half the sour cream; season with salt and pepper. Stir to combine.

4 Assemble the enchiladas

Place the tortillas on a work surface. Spread about 4 cups of the filling into the bottom of a large baking dish. 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 guajillo sauce and monterey jack; season with salt and pepper.

5 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 topped with the remaining sour cream. Enjoy!