Enchiladas Divorciadas with Pinto Beans, Vegetables & Sour Cream

Enchiladas Divorciadas

with Pinto Beans, Vegetables & Sour Cream

40 MIN
+$2.99/serving 4 Servings
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Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Ground Pork Chorizo
    add 20 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo View recipe
  • add Smoky-Flavored Poblano Pork Sausage
    add 20 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
  • add Ground Beef
    add 20 oz No Added Hormones, Pasture-Raised Ground Beef
    • add Ground Beef

    From the Test Kitchen

    These hearty vegetarian enchiladas are stuffed with pinto beans, poblano pepper, 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 is known.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1100 Cals (est.)
    fresh
    ingredients
    Enchiladas Divorciadas with Pinto Beans, Vegetables & Sour Cream
    Title
    • 20 oz Ground Beef
    • 8 Flour Tortillas
    • 2 15.5-Oz Can Pinto Beans
    • 1 cup Long Grain White Rice
    • 2 Red Onions
    • 2 Poblano Peppers
    • ⅔ cup Tomatillo-Poblano Sauce
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ cup Sour Cream
    • 4 tsps Chipotle Chile Paste

    Enchiladas Divorciadas

    Cook the rice
    1 Cook the rice

    Preheat the oven 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 (or 2 cups for 4 servings). 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. Transfer to a large bowl.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Drain and rinse the beans.

    Prepare the ingredients
    Cook the beef
    3 Cook the beef

    In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer to the bowl of cooked rice. Use the same pan to cook the vegetables.

    4 Cook the vegetables & make the filling

    In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Carefully add 1 tablespoon of water (or 2 tablespoons for 4 servings) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated and combined. Transfer to the bowl of cooked rice. Add the drained beans and half the sour cream. Stir to combine. Taste, then season with salt and pepper if desired.

    Cook the vegetables & make the filling
    Assemble the enchiladas
    5 Assemble the enchiladas

    Spread about half 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 in a single layer, seam side down.

    6 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!

    Bake the enchiladas & serve your dish
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