Family Friendly

Smoky Vegetable Enchiladas

with Guajillo Pepper Sauce & Monterey Jack

35 MIN

+$3.99/serving 2 Servings

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add Smoky-Flavored Poblano Pork Sausage

From the Test Kitchen

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

PER SERVING
Calories

1320 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Smoky-Flavored Poblano Pork Sausage
4 Flour Tortillas
1 15.5-Oz Can Black Beans
½ cup Long Grain White Rice
1 Poblano Pepper
1 Zucchini
⅓ cup Guajillo Chile Pepper Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 cloves Garlic
¼ cup Sour Cream
4 oz Monterey Jack Cheese

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, 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, 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. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

3 Cook the sausage

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked rice.

4 Cook the vegetables & make the filling

In the pan of reserved fond, 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 pot of cooked rice. Add the drained beans and half the sour cream; season with salt and pepper. Stir to combine.

5 Assemble the enchiladas

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

6 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!