Smoky Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack
Customer Favorite

Smoky Vegetable Enchiladas

with Guajillo Pepper Sauce & Monterey Jack

35 MIN
2 Servings
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Vegetarian
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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 just before baking. The bold flavors are perfectly tempered by finishing dollops of cooling sour cream.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Smoky Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack
Title
  • 4 Flour Tortillas
  • ½ cup Jasmine Rice
  • 1 15.5 -Ounce Can Black Beans
  • 1 Poblano Pepper
  • 1 Zucchini
  • 2 cloves Garlic
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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:

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 out and discard the stem, ribs, and seeds of the pepper; 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:

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 drained beans and half the sour cream; season with salt and pepper. Stir to combine. 

Assemble the enchiladas:
4 Assemble the enchiladas:

If necessary, grate the cheese on the large side of a box grater. 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 chile 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!

Tips from Home Chefs

Smoky Vegetable Enchiladas

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:

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 out and discard the stem, ribs, and seeds of the pepper; 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:

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 drained beans and half the sour cream; season with salt and pepper. Stir to combine. 

4 Assemble the enchiladas:

If necessary, grate the cheese on the large side of a box grater. 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 chile 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!

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