Smoky Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack

Smoky Vegetable Enchiladas

with Guajillo Pepper Sauce & Monterey Jack

35 MIN
$12.94/serving 2 Servings
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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 before baking. The bold flavors are perfectly tempered by finishing dollops of cooling sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      1180 Cals (est.)
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    ingredients
    Smoky Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack
    Title
    • 10 oz Pork Chorizo
    • 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
    • 2 cloves Garlic
    • 4 oz Shredded Monterey Jack Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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, 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.

    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 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.

    Cook the chorizo
    3 Cook the chorizo

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked rice.

    Cook the vegetables & make the filling
    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 bowl of cooked rice and chorizo. Add the drained beans and half the sour cream; season with salt and pepper. Stir to combine.

    Assemble the enchiladas
    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 cheese. Season with salt and pepper.

    Bake the enchiladas & serve your dish
    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!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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, 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. 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. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

    Prepare the ingredients
    Cook the chorizo
    3 Cook the chorizo

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl 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 bowl of cooked rice and chorizo. Add the drained beans and half the sour cream; season with salt and pepper. Stir to combine.

    Cook the vegetables & make the filling
    Assemble the enchiladas
    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 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!

    Bake the enchiladas & serve your dish
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