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Smoky Vegetable Enchiladas Fill 1 Created with Sketch.

with Guajillo Pepper Sauce & Monterey Jack

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To fill soft flour tortillas, you’ll make a hearty filling of black beans, zucchini, and smoky-hot poblano pepper, then top it all with an irresistibly smoky pepper sauce before baking—perfectly tempered by dollops of cooling sour cream.

Get Cooking
fresh
ingredients
Smoky Vegetable Enchiladas with Guajillo Pepper Sauce  & Monterey Jack
Title
  • 4 Flour Tortillas
  • ½ cup Jasmine Rice
  • 1 15-Ounce Can Black Beans
  • 1 Poblano Pepper
  • 1 Zucchini
  • 2 cloves Garlic
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 oz Shredded Monterey Jack Cheese
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, 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 stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

While the rice continues to cook, 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 pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans and half the sour cream. Season with salt and pepper; stir to combine.

Assemble the enchiladas:
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, seam side down. Evenly top with the guajillo pepper sauce and cheese. Season with salt and pepper.

Bake the enchiladas & serve your dish:
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! 

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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:

While the rice cooks, 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 stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients:
Cook the vegetables & make the filling:
3 Cook the vegetables & make the filling:

While the rice continues to cook, 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 pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the 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 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, seam side down. Evenly top with the guajillo pepper sauce and cheese. Season with salt and pepper.

Assemble the enchiladas:
Bake the enchiladas & serve your dish:
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!